Recipes > Sauces & Spreads > Sauce Allemande, or German Sauce

Sauce Allemande, or German Sauce



Put the sauce into a stewpan, heat it, and stir to it the beaten yolks of 2 eggs, which have been previously strained. Let it just simmer, but not boil, or the eggs will curdle; and after they are added to the sauce, it must be stirred without ceasing. This sauce is a general favourite, and is used for many made dishes.

Time: 1 minute to simmer.


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The Book of Household Management (1861).

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