White Sauce

Sauce Allemande

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Pounds of Raw Veal
  • The Bones of a Chicken
  • A Gallon of Water
  • A Carrot
  • A Turnip
  • Celery Tops
  • 2 Tablespoonfuls of Butter
  • 3 Tablespoonfuls of Flour
  • 2 Spoonfuls of Lard
  • 2 Herb Bouquets of Thyme, Parsley and Bay Leaf
  • A Stalk of Celery
  • 3 Long Carrots
  • A Wineglassful of Madeira, or Sherry Wine


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 boiled to this point, take off the fire and strain the broth into a jar. Now take two tablespoonfuls of butter and three of flour, and put into a saucepan together, letting the butter and flour blend, without browning. Add all the broth to this, stirring slowly while on the fire. Add a good strong bouquet of herbs, thyme, parsley and bay leaf, tied whole together. Add two large carrots, and let boil till reduced to one-half again. After it has reduced, season to taste and when it has reached the consistency of thick starch take off the fire, strain and let it get cool. This Sauce is used for all white meats and fish. When used for fish, take a tablespoonful and moisten with a little fish broth. Add a wineglass of Sherry or Madeira and set on the fire to heat and add a pint of Consomme or broth. This Sauce Allemande will keep at least a month in our climate, in the ice box. If one prefers to make it as needed, follow the proportions of a tablespoonful of butter, two of flour and a pint of boiling broth.