7. ALLEMANDE SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For reducing the Velouté sauce
For the liaison
Instructions (5)
  1. Reduce the quantity of white Velouté sauce intended for the Allemande, over a brisk stove-fire, adding a little essence of mushrooms or some mushroom trimmings.
  2. When the sauce is sufficiently reduced, take it off the stove, and incorporate with it a liaison of yolks of eggs (in the proportion of four yolks to a pint), a little nutmeg, cream, a pat of butter, and a little lemon-juice.
  3. Set the liaison in the sauce, by stirring it over the fire until it simmers.
  4. It must then be quickly stirred to keep the sauce from boiling, as, in that case, the yolks of eggs would be liable to curdle, which would considerably deteriorate from its quality.
  5. When the liaison is set, pass the sauce through a tammy into a basin, or bain-marie, for use.
Original Text
7. ALLEMANDE SAUCE. Reduce the quantity of white Velouté sauce intended for the Alle- mande, over a brisk stove-fire, adding a little essence of mushrooms or some mushroom trimmings; when the sauce is sufficiently reduced, take it off the stove, and incorporate with it a leason* of yolks of eggs (in the proportion of four yolks to a pint), a little nutmeg, cream, a pat of butter, and a little lemon-juice; set the leason in the sauce, by stirring it over the fire until it simmers; it must then be quickly stirred to keep the sauce from boiling, as, in that case, the yolks of eggs would be liable to curdle, which would considerably deteriorate from its quality. When the leason is set, pass the sauce through a tammy into a basin, or bain-marie, for use. This sauce is in much request, as the foundation of many others, especially fish sauces.
Notes
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