Sauce Allemande

Ingredients

• Dissolve an ounce of butter
• add an ounce of flour
• Dilute with rather more than a pint of 'chicken stock
• season with salt, pepper and grated nutmeg
• two yolks of eggs
• 2 table-spoonfuls of cream
• | oz. of fresh butter

Method

1. 1

   Dissolve butter in a stew-pan, add flour, stir for a few minutes without browning.

2. 2

   Dilute with chicken stock, stir until it boils, season, let simmer for half an hour.

3. 3

   Skim, finish with a liaison of egg yolks, cream, and fresh butter.

4. 4

   Whisk over the fire until the eggs begin to set, but do not let it boil, add lemon juice, and pass through a fine strainer.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 79. The excerpt below is the record exactly as published.

Sauce Allemande. Dissolve an ounce of butter in a stew-pan, add an ounce of flour, stir for a few minutes without browning Dilute with rather more than a pint of 'chicken stock, stir until it boils, season with salt, pepper and grated nut- meg ; let it simmer for half an hour. Skim, and finish with a liasion of two yolks of eggs, 2 table-spoonfuls of cream, and | oz. of fresh butter

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