Allemand Sauce

Ingredients

• one pint of white stock
• a little salt
• six mushrooms
• a thin strip of lemon-peel
• a little parsley
• the beaten yolks of three eggs
• a little butter
• the juice of half a lemon

Method

1. 1

   Put white stock, salt, mushrooms, lemon-peel, and parsley in a saucepan.

2. 2

   Boil, then simmer for half an hour.

3. 3

   Thicken with flour, boil for a few minutes, and strain.

4. 4

   Add beaten egg yolks, stir constantly without boiling, then add butter and lemon juice off the fire.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 381. The excerpt below is the record exactly as published.

Allemand Sauce SAUCES Bdarnaise Sauce is put in. An enamelled saucepan is the best in which to make sauce. Plain sauces should only taste of the materials from which they take their name. The imagination of many cooks is so incessantly on the hunt for a relish that they frequently overpower the natural flavor of plain sauces by overloading them with salt and spices, etc. On the contrary, in compound sauces the ingredients should be so nicely proportioned that no one will be predominant; so that, from the equal union of the combined flavors, such a fine, mellow mixture may be produced whose very novelty cannot fail of being acceptable to the diner. Roux is used to thicken sauces, soups, etc. To make it, put I oz. of butter into a saucepan over a slow fire, and when it is dissolved add 1/4 ozs. of dried flour. Stir with a wooden spoon until it has acquired a light-brown color; this will take about ten minutes. Remove from the fire for two minutes to cool, add a pint and a half of stock, stir this till it boils up, then draw the saucepan to the side of the fire, and let the sauce simmer till it is smooth and of a proper consist- ency. If white roux is wanted, proceed as above, but be careful to remove the paste from the fire before it has ac- quired any color. White roux is used for white sauces. Allemand Sauce. — Put into a saucepan one pint of white stock, with a little salt, six mushrooms, a thin strip of lemon-peel, and a little parsley. Let it boil, then draw it to the side of the fire, and allow it to simmer slowly for half an hour or more. Thicken it with a little flour, let it boil for a few minutes, and strain. Add the beaten yolks of three eggs, and replace it on the fire. Stir it constantly, and make it thoroughly hot ; but it must not boil up again or the sauce will be spoiled. When off the fire, stir a little butter into it, and the juice of half a lemon

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