Sauce Allemande, or German Sauce

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 1 min Total: 1 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Put the sauce tournée into a stewpan.
  2. Heat the sauce tournée.
  3. Stir in the beaten and strained egg yolks.
  4. Let the sauce just simmer, but not boil, to prevent the eggs from curdling.
  5. Stir the sauce constantly after the egg yolks have been added.
Original Text
SAUCE ALLEMANDE, or GERMAN SAUCE. 509. INGREDIENTS.—1/2 pint of sauce tournée (No. 517), the yolks of 2 eggs. Mode.—Put the sauce into a stewpan, heat it, and stir to it the beaten yolks of 2 eggs, which have been previously strained. Let it just simmer, but not boil, or the eggs will curdle; and after they are added to the sauce, it must be stirred without ceasing. This sauce is a general favourite, and is used for many made dishes. Time.—1 minute to simmer. Average cost, 6d.
Notes
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