vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Allemande Sauce
From Twentieth century home cook book, 1905
Serves 1
Careful not to curdle the eggs.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 85. The excerpt below is the record exactly as published.
ALLEMANDE SAUCE. Put one ounce of butter into a pan. Stir into it one ounce of flour, add to it half a pint of white stock or broth. Stir constantly and as soon as it boils remove from the fire ; stir into it the yolks of four eggs well beaten ; use o-reat care or the hot liquid will cook the eggs. Season with salt and pepper to suit the taste. Return the pan to the fire, stirring constantly and allowino- the mixture to reach boiling point, when it must be removed at once, as" if allowed to boil the eggs will curdle. Add a piece of butter the size of an egg
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