German Sauce (Sauce Allemande)
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 182. The excerpt below is the record exactly as published.
erman Sauce (Sauce Alleniande). To make this sauce, the remains of the liquor in Avhich fowls have been boiled, or chicken consomme, or indeed anything Avhich has a flavour of chicken, should be added to an equal quantity of smooth sauce (see No. 63) and set to sinnner till reduced ; after Avhich skim, remove the fat, add tlie yolks of tAvo or three eggs, a piece of fresh butter of the size of a Avalnu
Cook this with the app: pantry check, scaling, and the assistant.