Allemande Sauce
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 29. The excerpt below is the record exactly as published.
ALLEMANDE SAUCE <?5S Put one quart of Veloute Sauce and a pint of chicken stock into a saucepan and boil for about twenty minutes, stirring frequently while reducing. Mix the yolks of three eggs with one-half a cup of cream and stir into the boiling sauce. Remove from the fire, add two ounces of butter, the juice of a lemon
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