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.

ALLEMANDE SAUCE--I

Put two cupfuls of white stock into a saucepan with half a dozen
mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and
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pepper to season, and a teaspoonful of minced parsley. Simmer for
an hour and strain. Thicken with a teaspoonful of flour, rubbed
smooth in a little cold stock or water, take from the fire, and
add the yolks of three eggs beaten with the juice of half a lemon.
Reheat, but do not boil. Take from the fire and add a tablespoonful
of butter.

ALLEMANDE SAUCE--II

Cook together two tablespoonfuls of butter and three of flour.
Add two cupfuls of white stock and cook until thick, stirring
constantly. Beat the yolks of three eggs and add the sauce gradually
to the eggs, beating constantly. Strain, add the juice of half a
lemon and a tablespoonful of butter. Serve hot.