Sauce Allemande

Ingredients

• One and a half ounce of Butter
• One ounce of Flour
• Half a pint of Chicken Stock
• Pepper
• Salt
• Nutmeg
• Two Yolks of Eggs
• A tablespoonful of Cream
• A teaspoonful of Lemon-juice

Method

1. 1

   Dissolve an ounce of butter in a stewpan, add the flour, stir a few minutes without browning.

2. 2

   Add chicken stock and stir until it boils.

3. 3

   Season with pepper, salt, and nutmeg.

4. 4

   Simmer for half an hour, skim, and finish with a liaison of yolks, cream, and butter.

5. 5

   Stir over the fire until eggs begin to set, but do not let it boil.

6. 6

   Add lemon juice and strain.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 44. The excerpt below is the record exactly as published.

Sauce Allemande. Ingrcdiciits, One and a half ounce of Butteri One ounce of Flour. Half a pint of Chicken Stock. Pepper, Salt and Nutlneg. Two Yolks of Eggs. A tablespoonful of Cream. A teaspoonful of Lemon-juice. Dissolve an ounce of butter in a stewpan, add the flour, stir a few minutes without allowing it to brown. Add the chicken stock and stir until it boils. Season with pepper, salt and grated nutmeg

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