Sauce Allemand

Ingredients

• four table-spoonfuls of butter
• one slice of carrot
• one slice of turnip
• two of onion
• two cloves
• a small piece of mace
• a sprig of parsley
• one bay leaf
• two heaping table-spoonfuls of flour
• a pint of white stock
• the yolks of six eggs
• half a cupful of cream
• a slight grating of nutmeg
• one table-spoonful of mushroom ketchup
• a tablespoonful of butter

Method

1. 1

   Pat the butter into a saucepan with the carrot, turnip, onion, cloves, mace, parsley, and bay leaf, and cook slowly for twenty minutes without browning.

2. 2

   Add the flour and stir until smooth, then add the stock slowly.

3. 3

   Let the sauce boil gently for five minutes; strain and return to the fire.

4. 4

   Beat the yolks of the eggs and cream together, add to the sauce with nutmeg, mushroom ketchup, butter, and season to taste.

5. 5

   Cook for three minutes, stirring constantly.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 245. The excerpt below is the record exactly as published.

Sauce Allemand. Pat into a saucepan four table-spoonfuls of butter, one slice of carrot, one of turnip, two of onion, two cloves, a small piece of mace, a sprig of parsley, and one bay leaf, and cook slowly for twenty minutes, being careful not to brown; then add two heaping table-spoonfuls of flour, and stir until smooth and frothy, at- which time add a pint of white stock, very slowly. Let the sauce boil gently for five minutes ; then strain it, and return to the fire. Beat together the yolks of six eggs and half a cup- ful of cream. Add to the sauce a slight grating of nutmeg, one table-spoonful of mushroom ketchup, a table- spoonful of butter, and salt and pepper to suit the taste. Place the basin containing the sauce in another of boiling water. Stir the beaten cream and eggs into the sauce, and cook for three minutes, stirring all the while. Ee- move from the fire, and stir into the sauce the juice of half a lemon. Use the sauce at once. Dutch Sauce. Rub together two table-spoonfuls of butter and two scant table-spoonfuls of flour until they become smooth and creamy; then add a cupful and a half of white 472 MISS PARLOA'S KITCHEN COMPANION. stock, and simmer for ten minutes. Season with a level teaspoonful of salt and one-eighth of a teaspoonful of pepper, and add the yolks of three eggs beaten with half a cupful of cream

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