Name: White Sauce (Sauce Allemande)
Cuisine: United States
Ingredients: The Bones of a Chicken; 2 Herb Bouquets of Thyme, Parsley and Bay Leaf; A Gallon of Water; A Stalk of Celery; 4 Pounds of Raw Veal; 3 Tablespoonfuls of Flour; 2 Spoonfuls of Lard; 2 Tablespoonfuls of Butter; Celery Tops; 3 Long Carrots; A Wineglassful of Madeira, or Sherry Wine; A Turnip; A Carrot

Ingredients

4 Pounds of Raw Veal
The Bones of a Chicken
A Gallon of Water

Americas
United States
Sauce
New Orleans

Method

Take the veal and the bones of the chicken and put into a pot with a gallon of water. Add the herb bouquet, tied together, and one chopped carrot, one turnip, chopped, celery tops, and other ingredients of a good Pot-au-Feu. Let all boil slowly for three hours, until it is reduced one-half. Then salt and pepper to taste. This will give a white broth or Consomme Blanc. When