It was named for Prince Albert, husband of Queen Victoria. It's a classic French sauce served with meat, fish, eggs and vegetables. The first recipe was published in 18 18. It's made by stirring milk into a roux of butter and flour. It's usually used with egg, vegetable and gratin dishes.
Bread sauce is a thick, English concoction made with bread crumbs, milk, onions and cloves.
It accompanies poultry and roasted wild birds. Sometimes chefs add tomatoes and parsley. It's a French brown-meat sauce. It's made by beating butter, sugar and brandy, rum, whiskey or extracts together until smooth and creamy. The sauce is refrigerated until hard like butter.