Allemande sauce

a velouté thickened and enriched with egg yolk.
historical examples

then add one pint of allemande sauce, fric-ssee sauce, or sauce au vin blanc, and boil for five minutes.
the hotel st. francis cook book victor hirtzler

instead of spanish sauce, allemande sauce (art. 81) is often preferred.
french dishes for american tables pierre caron

reduce one half on the fire, put through a sieve, add half a pint of allemande sauce (art. 81); heat again on the fire, and serve.
french dishes for american tables pierre caron

then strain the broth through a napkin into one pint of cream or allemande sauce, add the oysters, and season.
the hotel st. francis cook book victor hirtzler

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