Allemande sauce is a sauce in French cuisine that is based on velouté sauce, but thickened with egg yolks, heavy cream, and seasoned with lemon juice. Velouté is one of the four mother sauces of classic French cuisine as defined by Antoine Carême in his classic text The Art of French Cooking in the 19th Century.
Escoffier perfected the sauce allemande (German sauce due to the pale yellow color) in the early 20th century. At the outbreak of World War I, he rescued the sauce by renaming it Sauce blonde. The sauce is generally known today as Sauce Parisienne. It is best used with eggs, poached fish, poultry, hot hors d'oeuvres, and dishes topped with a coating of bread crumbs.
Quantities Required for One Quart.
The yolks of 5 eggs. \ the juice of a lemon.
1 pint of cold white stock. J pint of mushroom liquor.
1 quart of Veloute, well despu-
mated. .
mated. .
Mode of Procedure.—Put the various ingredients in a thick-bottomed saute”-pan and mix them carefully. Then put the pan on an open fire, and stir the sauce with a metal spatula, lest it burn at the bottom. When the sauce has been reduced to about one quart, add one-third pint of fresh cream to it, and reduce further for a few minutes. It should then be passed through a fine strainer into a tureen and kept moving until quite cold.
Prepared thus, the Allemande Sauce is ready for the preparation of the smaller sauces. Butter must only be added at the very last moment, for if it were buttered any earlier it would most surely turn. The same injunction holds good with this sauce when it is to be served in its original state; it should then receive a small addition of cream, and be buttered so that it may attain its required delicacy; but this addition of butter and cream ought only to be made at the last moment, and away from the fire. When a sauce thickened with egg yolks has any fat substance added to it, it cannot be exposed to a higher temperature than 140 degrees Fahrenheit without risking decomposition.
No comments:
Post a Comment
Hello, Please