Allemande Sauce

Ingredients

• two ounces of butter
• one pound of mushroom trimmings
• three pints of Velouté sauce
• one pint of chicken broth
• the yolks of six eggs

Method

1. 1

   Fry mushroom trimmings in butter, moisten with Velouté sauce and chicken broth.

2. 2

   Boil until reduced by one-third, add whisked egg yolks, stir briefly, boil again, and strain into a basin.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 39. The excerpt below is the record exactly as published.

ALLEMANDE SAUCE. Fry in a stewpan, with two ounces of butter, one poimd of mushroom trimmings ; when well reduced, moisten this with three pints of Yelout^ sauce and one pint of chicken broth ; boil till reduced by one-third ; then add the yolks of six eggs

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