Allemande Sauce

Ingredients

• two ounces of flour
• two ounces of melted butter
• three pints of well-skimmed and strained chicken broth
• four ounces of butter
• four egg yolks
• a little nutmeg
• season with salt
• season with pepper
• lemon juice

Method

1. 1

   Stir flour and butter on the fire without browning.

2. 2

   Dilute with chicken broth, boil, season, and skim.

3. 3

   Finish with egg yolks, butter, cream, and lemon juice, stirring to cook the eggs without boiling the sauce.

4. 4

   Press through a wet cloth.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 118. The excerpt below is the record exactly as published.

Allemande Bauoe Takb two ounces of flour and two ounces of melted butter. Stir a few minutes on the fire without allowing it te brown. DUute with three pinta of well-skimmed and strained ehicken broth. Stir to a boil, season with salt, pepper, and nutmeg, and boil half an hour. Skim, finish with f our egg yolks mixed with a little water, four ounces of butter, a little cream, and lemon juice

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