Allemande Sauce or Thickened Veloute
From A guide to modern cookery, 1909
Serves 6
Add butter and cream at the last moment.
Presented as published in 1909. 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
- the yolks of 5 eggs
- I pint of cold white stock
- ¢ pint of mushroom liquor
- I quart of Velouté
- add one-third pint of fresh cream
Method
Mix ingredients in a sauté-pan, heat while stirring until reduced, then strain and cool.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 18. The excerpt below is the record exactly as published.
ALLEMANDE SAUCE OR THICKENED VELOUTE Allemande Sauce is not, strictly speaking, a basic sauce. However, it is so often resorted to in the preparation of other sauces that I think it necessary to give it after the Veloutés, from which it is derived. Quantities Required for One Quart. The yolks of 5 eggs. 4 the juice of a lemon. I pint of cold white stock. ¢ pint of mushroom liquor. I quart of Velouté, well despu- mated. Mode of Procedure.—Put the various ingredients in a thick- bottomed sauté-pan and mix them carefully. Then put the pan on an open fire, and stir the sauce with a metal spatula, lest it burn at the bottom. When the sauce has been reduced to about one quart, add one-third pint of fresh cream
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