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No. 8. Sauce Allemande; (or German Sauce blanche.)

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Is made from either of the three foregoing sauces. Put three quarts in a stewpan, which place over a sharp fire; reduce it to one third, keeping it stirred the whole time, it will then be very thick; have the yolks of six eggs in a convenient sized basin; mix the sauce with them by degrees, and turn it again into the stewpan; stir it again over the fire until the yolks are quite done, which will take about five minutes; have three pints of stock reserved from the original sauce, with which mix it by degrees; also add a pint of boiling milk, but do not make it too thin; boil it again ten minutes, then pass it through a tammie into a basin, and stir it occasionally until cold.

Use it for entrées or removes of poultry, either hot or cold; but for cold removes of poultry it is best adapted.

This sauce never looks greasy; it will keep four or five days.

The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery

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