File
Sources
Sources
Ingredients
35 sources · 17735 recipes
Allermande
The modern cook
·
Charles Elmé Francatelli
·
1846
Source
The modern cook
Status
success
· extracted 12 days ago
Not a recipe
No
Ingredients (5)
velouté colour sauce
velouté colour Sauce
cream
↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
yolks of eggs
↝ Egg, yolk only, raw [Eggs and omelets]
nutmeg
↝ Oil, nutmeg butter [Fats and Oils]
lemon-juice
↝ Lemon juice, raw [Fruits and Fruit Juices]
Instructions (3)
Reduce or concentrate the velouté colour sauce.
Thicken the sauce with cream and yolks of eggs.
Season with nutmeg and lemon-juice.
Original Text
ALLERMANDE. Reduced, or concentrated velouté colour Sauce, thickened with cream and yolks of eggs, and seasoned with nutmeg and lemon-juice.
Notes
—