Allemand Sauce (another way)

Ingredients

• two ounces of butter
• a dessert-spoonful of flour
• half a pint of white stock, or failing that, water
• a little lemon-peel
• salt and pepper to taste
• half a tea-spoonful of sugar
• an onion
• a little nutmeg
• a bunch of savoury herbs
• half a cupful of milk
• the yolk of one egg

Method

1. 1

   Melt butter, stir in flour and stock or water.

2. 2

   Add lemon peel, salt, pepper, sugar, onion, nutmeg, and herbs.

3. 3

   Simmer, strain, mix with milk and egg yolk, heat while stirring until nearly boiling.

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 (another way).— Put into a saucepan two ounces of butter; when melted, stir in briskly a dessert- spoonful of flour and half a pint of white stock, or failing that, water. Add a little lemon-peel, salt and pepper to taste, half a tea-spoonful of sugar, an onion, a little nutmeg, and a bunch of savoury herbs. Let all simmer by the side of the fire for a little while, then strain. Mix with the sauce half a cupful of milk, and the yolk of one egg

Cook this with the app: pantry check, scaling, and the assistant.