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Allemande, or White Sauce
From The century cook book, 1894
Serves 8
From this sauce, other sauces can be made.
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 45. The excerpt below is the record exactly as published.
AUemande, or White Sauce. Put in a sauce pan a cupful of butter, a sliced onion, and a carrot; when the but- ter is melted, add a cupful of flour and stir smooth, then pour in two quarts of boiling white stock and let it boil slowly for one hour; season with salt and white pepper and strain. Beat the yolks of two eggs with the juice of a lemon
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