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23 Sauce Allemande

Also known as Sauce Parisienne

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Preparation info
  • To make

    1 litre

    • Difficulty

      Medium

Appears in

By Auguste Escoffier

Published 1903

  • About

Ingredients

  • 1 litre ( pt or U.S. cups) Ordinary Velouté

Method

Preparation

Place the stock, mushroom liquor, yolks of egg, lemon juice, pepper and nutmeg in a heavy shallow pan, mix well together with a whisk and add the Velouté. Bring to the boil and reduce by o

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