Allemande Sauce

Ingredients

• One ounce of butter
• one ounce of flour
• half a pint of hot broth or white stock
• the yolks of three eggs
• a saltspoon of salt
• a quarter one of pepper
• a tablespoonful more butter

Method

1. 1

   Melt butter, add flour, stir until bubbling, then add broth while stirring.

2. 2

   After boiling, remove from heat and stir in egg yolks, salt, and pepper.

3. 3

   Return to heat without boiling and stir in more butter if too thick.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 113. The excerpt below is the record exactly as published.

half a pint of hot broth or white stock, or if you have not it, hot water and the liquid from a can of mushooms. Let it boil, take from the fire, wait a minute and stir in gradually the yolks of three eggs, a saltspoon of salt, a quarter one of pepper ; return it to the fire, stirring carefully; it must get to the boiling point, or the eggs will not be cooked, yet on no account boil, or it will curdle ; when it is off the fire, stir in a tablespoonful more butter. If it should be too thick, add a very little Iroth or hot water. SAUCE SUPREME. Make an Allemunde as above ; add to it two table- spoonfuls of butter and three of stock ; stir, and bring it to the boiling point at once; squeeze in a few drops of lemon juice ; use at once. POULETTE. Make Allemande sauce and add to it a glass of white wine. If anything is to be cooked in it, as sweetbreads or chicken, leave out the eggs till last : they are some- times omitted altogether. CAPER SAUCE. To half a pint of butter sauce put a aessert-spoonful of capers — not chopped, it spoils the appearance — and a teaspoonful of the vinegar, a saltspoonful of salt, and a quarter one of pepper (white). BECHAMEL NO. 1. One ounce of butter put in a thick saucepan to melt ; add one ounce of flour

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