Allemande Sauce

Ingredients

• One pint of white sauce
• the yolks of six eggs
• the juice of half a lemon
• one tablespoonful of mushroom ketchup
• one tablespoonful of butter
• half a cupful of cream
• salt
• pepper
• a grating of nutmeg

Method

1. 1

   Let the sauce come to a boil.

2. 2

   Place the saucepan in another of boiling water, and add all the seasoning except the lemon.

3. 3

   Beat the yolks of eggs and the cream together, and add to the sauce.

4. 4

   Stir three minutes.

5. 5

   Take off, add the lemon juice, and strain.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 106. The excerpt below is the record exactly as published.

Allemande Sauce. One pint of white sauce, the yolks of six eggs, the juice of half a lemon, one table-spoonful of mushroom ketchup, one table-spoonful of butter, half a cupful of cream, salt, pepper, a grating of nutmeg

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