Allemande Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

two and a half ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two and a half ounces of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
one and a half pints of good-flavoured white stock, either from veal, rabbit,

Instructions (1)

Put two and a half ounces of butter into a stewpan with two and a half ounces of fine flour, and fry together without discolouring, then mix it with one and a half pints of good-flavoured white stock, either from veal, rabbit,

Original Text

Allemande Sauce.—Put two and a half ounces of butter into a stewpan with two and a half ounces of fine flour, and fry together without discolouring, then mix it with one and a half pints of good-flavoured white stock, either from veal, rabbit,

Notes

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