Allemande Sauce
From The spirit of cookery, 1895
Foundation for many sauces, especially fish sauces.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 158. The excerpt below is the record exactly as published.
ALLEMANDE SAUCE 241 Allemande Sauce, Sauce k rAllemande. Add to the required quantity of velout6 sauce a little essence of mushroom, or some hashed mushrooms, and boil. When the mixture is reduced to the volume of the veloute taken, and the mushrooms are well cooked, take the mixture off the stove and incorporate with it a binding or leason of yolk of egg, in the proportion of four yolks to the pint of sauce, a little tincture of nutmeg, some cream, butter and lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.