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Definition of Sauce Albert
1. Noun. Creamy white sauce with horseradish and mustard.
Lexicographical Neighbors of Sauce Albert
Literary usage of Sauce Albert
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Modern Club Book of Recipes by Mercy Richards Essig, Modern Club (Philadelphia, Pa.) (1921)
"... tomatoes, French string beans, and truffles in julienne, light cream mayonnaise
with anchovy sauce. ALBERT. Romaine escarole and chicory cut in half ..."
2. The Modern Club Book of Recipes by Mercy Richards Essig, Modern Club (Philadelphia, Pa.) (1921)
"... tomatoes, French string beans, and truffles in julienne, light cream mayonnaise
with anchovy sauce. ALBERT. Romaine escarole and chicory cut in half ..."
Other Resources:
