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Sauce Allemande
From The table, 1889
Serves 1
Ensure it does not boil a second time.
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 119. The excerpt below is the record exactly as published.
Sauce Allemande. — Melt two ounces of butter in a saucepan on a slow fire, with three tablespoonfuls of flour to thicken. Stir well, not letting it brown ; then moisten with one pint of white broth (No. 99), beating constantly, and cook for ten minutes. Dilute three egg yolks separately in a bowl ; pour the sauce over the eggs, a very little at a time ; strain through a Chinese strainer, and finish with half an ounce of good butter and the juce of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.