A recipe for making albert sauce –Boil three chopped shallots with a tablespoonful of butter and one-fourth cupful of vinegar. Add one cupful of freshly grated horseradish,half a cupful of white stock and one cupful of Veloute Sauce. Boil until thick,rub through a sieve,reheat,add the yolks of three eggs beaten with a cupful of cream,two tablespoonfuls of butter in small bits,and a little minced parsley.
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