The Freezer Project - Part 3

Well, I am not gonna make it, definitely not! The two weeks will not be enough to empty the freezer, but at least I haven't frozen anything new and I can even see the bottom of one of the shelves through the different bags! It is almost like the light at the end of the tunnel! Yeah! I am on the way to an empty it, but I guess I will need two more weeks. Anyway, it feels good to work with almost forgotten ingredients! Like today, a nice pieace of free range pork tenderloin. I decided to poach it and served with Albert sauce among parsnip puree and carrot flan. Albert sauce is a sauce used principally in British cuisine to enhance the flavour of braised beef. It consists of grated horseradish in a clear bouillon, thickened with cream and egg yolks, and spiced with a little prepared mustard diluted in vinegar. It is named after Prince Albert of Saxe-Coburg and Gotha, Queen Victoria's spouse. (source:wikipedia)


Ingredients:
100 g butter
20 g flour
300 ml beef stock
100 g horseradish, grated
200 ml cream
15 g breadcrumbs
1 egg yolk
1 tablespoon white wine vinegar
1 teaspoon mustard powder

Melt 20 g butter, stir in flour and fry for 2 minutes, but do not let it get brown. Add beef stock, grated horseradish and cook for 5 minutes. Add cream and cook for another 15 minutes over low heat. Sieve, add breadcrumbs and cook for another 10 minutes. In the meantime melt the rest of the butter. Whisk egg yolk, vinegar and a tablespoon water together and beat it over steam until fluffy. Dilute mustard powder in a tablespoon water and whisk it in the sauce with the breadcrumbs. Whisk melted butter into the egg yolk based sauce and then stir it in the breadcrumbs sauce. Season with salt and pepper.