Alleviande Sauce

Ingredients

• rather more than half a pint of good veloute
• a gill of veal or poultry stock
• a dash of lemon juice
• the very smallest grate of nutmeg
• the yolk of one or more eggs
• two or three tablespoonfuls of cold white stock
• a morsel of butter

Method

1. 1

   Combine veloute and flavored stock, reduce by a fourth.

2. 2

   Mix egg yolk with cold stock, lemon juice, and nutmeg, then stir into the sauce.

3. 3

   Strain and heat, adding butter before serving.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 94. The excerpt below is the record exactly as published.

rather more than half a pint of good veloute (made with more or less rich stock, according to the use you intend making of it), add to this a gill of veal or poultry stock, previously strongly flavoured with mushrooms (it must be impressed on cooks that the stems and trimmings of mushrooms, the trimmings of truffles, and the stalks of parsley are all excellent for flavouring purposes and economise the use of the original article, which is frequently a consideration), and stir this altogether over a sharp fire till reduced, or boiled-in, a fourth part ; have ready the yolk of one or more eggs beaten up with two or three table- spoonfuls of cold white stock, a dash of lemon juice, and the very smallest grate of nutmeg, and stir this all into the reduced sauce ; when perfectly blended rub it all through a tammy, heat it in the bain- marie, and mix into it just at the last, as you are about to dish it, a morsel of butter

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