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Definition of the noun allemande sauce
What does allemande sauce mean as a name of something?
- egg-thickened veloute
Allemande sauce is a sauce in French cuisine that is based on velouté sauce, but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté is one of the five mother sauces of classic French cuisine as defined by Antoine Carême in The Art of French Cooking in the 19th Century.
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Arranged Like a Dictionary and Compiled Under the Direction of the Editor of Harper's Bazar
Allemande Sauce. See Sauces. Almonds, Burnt.—Stir a cupful of water and a cupful of brown sugar in a saucepan until it boils; then add a half-cupful of blanched almonds and keep stirring until the sugar browns and begins to granulate.
Based on the International Dictionary of 1890 and 1900 by William Torrey Harris, Frederic Sturges Allen
= ALLEMANDE sauce. ALLHALLOWTIDE allemande sa Velouté sauce, with the addition of essence of mushrooms, cream, and a binding of yolk of eggs, often flavored with nutmeg and lemon juice. o alle-monstite (Äl'è-mön'tit), ...
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Photo about Allemande sauce
Chicken with Allemande Sauce
Photo credit: alexkane
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