Recipes > Sauces & Spreads > Allemande Sauce

Allemande Sauce


  • 4 or 5 mushrooms
  • butter
  • flour
  • 4 or 5 tablespoonfuls of broth
  • 1 sprig of white parsley
  • 1 sprig of thyme
  • 1 clove
  • 1 bay-leaf
  • 1 clove of garlic
  • nutmeg
  • 1/4 lemon
  • 3 well-beaten yolks of eggs


Chop the mushrooms fine and fry in butter; then add a little flour, and the broth; reduce it to a sauce; put a piece of butter the size of an egg in it, also the white parsley chopped fine, thyme, clove, bay-leaf, garlic, a little nutmeg grated fine, the juice of a quarter of a lemon, and the well-beaten yolks, boil two or three minutes, and use. If found too thick, add a little broth.


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Hand-Book of Practical Cookery (1884).

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