119—Horse-radish or Albert Sauce

Rasp five oz. of horse-radish and place them in a stewpan with one-quarter pint of white consommé. Boil gently for twenty minutes and add a good one-half pint of butter sauce, as much cream, and one-half oz. of bread-crumb; thicken by reducing on a brisk fire and rub through tammy. Then thicken with the yolks of two eggs, and complete the seasoning with a pinch of salt and pepper, and a teaspoonful of mustard dissolved in a tablespoonful of vinegar.

Serve this sauce with braised or roast beef—especially fillets.