Sauce Allemande

Ingredients

• ½ pt. veloute sauce
• 1 oz. butter
• 2 yolks of eggs

Method

1. 1

   Put the veloute sauce into a saucepan and let it boil until reduced one fourth.

2. 2

   Then draw the saucepan to the side of the fire, and add the yolks of eggs and butter.

3. 3

   Stir briskly, and cook for a minute or two over a slow fire.

4. 4

   The sauce must not boil again or it will curdle.

5. 5

   Strain through a fine strainer or tammy before using.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 297. The excerpt below is the record exactly as published.

Sauce Allemande \ pt. veloute sauce. | oz. butter. 2 yolks of eggs. Put the veloute sauce (Recipe 673) into a sauce- pan and let it boil until reduced one fourth. Then draw the saucepan to the side of the fire, and add the yolks of eggs and butter. Stir briskly, and cook for a minute or two over a slow fire. The sauce must not boil again or it will curdle. Strain through a fine strainer or tammy before using. A little cream is sometimes added. 707. Sauce Aurore J pt. veloute sauce. 3 medium -sized toma- toes. 1 gill white wine. | gill white stock. 1 table-sp. chopped ham. 1 table-sp. chopped tongue. Slice the tomatoes, put them into a small sauce- pan with the wine and stock, reduce them to a pulp and rub through a hair sieve. Add this tomato puree to J pint veloute (Recipe 673) or any other good white sauce, sprinkle in the chopped ham and tongue (cooked), and make all hot over -the fire. 708. Sauce B6arnaise 4 yolks of eggs. \ lb. butter. | gill white wine vine- gar. 1 shallot. 1 dessert-sp. chopped tarragon. A squeeze of lemon juice. 1 Cayenne, salt. Put the vinegar into a small saucepan with the shallot finely chopped and the stalks of the tarra- gon roughly chopped. Boil until reduced to about half the quantity, strain and return to the saucepan. Put the butter into another saucepan and let it melt without boiling. Then add the yolks of eggs and a few drops of the butter to the vinegar, and mix quickly with a wire whisk. Draw the pan to the side of the fire and add the rest of the butter by degrees, mixing all the time with the whisk and using the same care as when making mayon- naise. In fact this sauce is sometimes called “ hot mayonnaise,” and it should resemble it very much in appearance and thickness. When all the butter is incorporated, add the lemon juice, cayenne, and salt. This sauce is very good served with broiled or fried fish. It must be made only a short time before serving. 709. Sauce Bechamel See Recipe 672. 711. Sauce Bordelaise \ pt. brown sauce. 1 glass Bordeaux. 1 shallot. 1 bay-leaf. 1 clove of garlic. I oz. beef marrow. 1 tea-sp. chopped parsley 1 tea-sp. anchovy essence. A squeeze of lemon juice. Chop the shallot and garlic, put them into a small saucepan with the wine and bay-leaf, and simmer over the fire until reduced to half the quantity. Add the brown sauce (Recipe 670), and simmer again for a quarter of an horn, carefully removing any scum that rises. Then strain or tammy the sauce, and return it to the saucepan. Cut the marrow into small round pieces, throw it into boiling salted water, cook 5 minutes ; then strain and add it to the sauce with the chopped parsley, anchovy essence, lemon juice, and more seasoning if necessary. 712. Sauce Cardinal I pt. white fish sauce. I 1 or 2 table-sps. cream. Lobster butter, | A squeeze of lemon juice. Put the fish sauce (see Recipe 674) into a sauce- pan and bring it to the boil. Add to it enough lobster butter (see Recipe 769) to make it a pretty pink colour, and a little cream, and boil for 2 or 3 minutes. Squeeze in the lemon juice last, and strain or tammy before using. Note. — The cream may be omitted if considered too rich. 713. Sauce Chaudfroid (Blanche), 1 1 oz. butter

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