SAUCE ALLEMANDE, or GERMAN SAUCE
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1/2 pint sauce tournée (No. 517)
- the yolks of 2 eggs
Instructions
- Put the sauce into a stewpan, heat it, and stir to it the beaten yolks of 2 eggs, which have been previously strained.
- Let it just simmer, but not boil, or the eggs will curdle; and after they are added to the sauce, it must be stirred without ceasing.
- This sauce is a general favourite, and is used for many made dishes.