Name: Sauce Allemande (Also known as Sauce Parisienne)
Yield: To make 1 litre (1¾ pt or 4½ U.S. cups)
Cuisine: France
Ingredients: 100 g (3½ oz) butter; pinch of coarsely ground pepper; pinch of grated nutmeg; squeeze of lemon juice; 5 egg yolks; 2 dl (7 fl oz or ⅞ U.S. cup) mushroom cooking liquor; 5 dl (18 fl oz or 2¼ U.S. cups) Ordinary White Stock; 1 litre (1¾ pt or 4½ U.S. cups) Ordinary Velouté

Preparation info

To make
1 litre

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

1 litre (1¾ pt or 4½ U.S. cups) Ordinary Velouté

Europe
France
Sauce

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