German Sauce, “Sauce Allemande.” (Cataldi.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
stock
2 yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a lemon ↝ Lemon, raw [Citrus fruits]

Instructions (5)

Make a white roux of a little flour and a little butter cooked together.
When the roux is cooked, add stock, and boil again 1 hour.
Reduce the sauce till it is of a proper thickness; skim most carefully the whole time.
Add a liaison of 2 yolks of eggs and a little cream, which have been well stirred together.
Strain it again through a tammy, adding a little lemon-juice the last thing.

Original Text

German Sauce, “Sauce Allemande.” (Cataldi.)
Used for Chicken or for Fish served in scallop shells.
Make a white roux of a little flour and a little butter cooked together. When the roux is cooked, add stock, and boil again 1 hour; reduce the sauce till it is of a proper thickness; skim most carefully the whole time; then add a liaison of 2 yolks of eggs and a little cream, which have been well stirred together; strain it again through a tammy, adding a little lemon-juice the last thing, half a lemon is enough.

Notes

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