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Definition of Allemande sauce
1. Noun. Egg-thickened veloute.
Lexicographical Neighbors of Allemande Sauce
Literary usage of Allemande sauce
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Royal Cookery Book: (le Livre de Cuisine) by Jules Gouffé, Alphonse Gouffé (1869)
"Do not mistake the Liaison aC Allemande for the allemande sauce—one of the
principal sauces of high-class cookery. I have adopted this title, ..."
2. Choice Cookery by Catherine Owen, Helen Alice (Matthews)] [Nitsch (1889)
"really only a matter of a few minutes each time) to make allemande sauce well,
for in doing so ... Make allemande sauce as directed in the foregoing recipe; ..."
3. Practical Cooking and Serving: A Complete Manual of how to Select, Prepare by Janet McKenzie Hill (1902)
"allemande sauce To a pint of veloute" sauce add one-fourth a cup of mushroom liquor,
... YELLOW BECHAMEL To a pint of sauce add, as in allemande sauce, ..."
4. The Practical Hotel Steward by John Tellman (1913)
"allemande sauce. 40 with fried calf brains, on tout. 40 on toast, with lobster
butter. ... 50 fresh mushrooms, allemande sauce, 45 . with sorrel. ..."
5. The Table: How to Buy Food, how to Cook It, and how to Serve it by Alexander Filippini (1889)
"143), moistening with half a pint of allemande sauce (No. 210j. Reduce the gravy
to one-half, and pour it over the trout with the juice of half a sound ..."
6. Hand-book of Practical Cookery: For Ladies and Professional Cooks by Pierre Blot (1884)
"Make an allemande sauce; and when done, add to it two ounces of butter and half
a gill of ... 2, except that you use an allemande sauce instead of a roux, ..."
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