Allemand Sauce
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost, Is. Sufficient for a pint of sauce.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 123. The excerpt below is the record exactly as published.
Allemand Sauce. — Put into a saucepan one pint of white stock, with, a little salt, six mushi-ooms, a thin strip of lemon-peel, a little parsley, three onions, and a bunch of savoury herbs. Let it boil, then di-aw it to the side of the fire, and allow it to simmer slowly for half an hour or more. Thicken it -vx-ith a little flour, let it boil for a few minutes, and strain. Add the beaten yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.