Recipes > Sauces & Spreads > Allemande Sauce

Allemande Sauce


  • 1 pint of white sauce
  • 6 egg yolks
  • juice of half a lemon
  • 1 tablespoonful of mushroom ketchup
  • 1 tablespoonful of butter
  • 1/2 cupful of cream
  • salt
  • pepper
  • a grating of nutmeg


Let the sauce come to a boil.

Place the sauce-pan in another of boiling water, and add all the seasoning except the lemon.

Beat the yolks of eggs and the cream together, and add to the sauce.

Stir three minutes.

Take off, add the lemon juice, and strain.


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Miss Parloa's New Cook Book.

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