It is lamb stew with German dumplings, Allemande signifying German. The sauce is light yellow, the dumplings raised with yeast and strained separately. Chop the breast of lamb into strips, then into pieces of 3 or 4 ribs, wash, stew with a few cut vegetables and season. Take out the meat when done - which will be in less than an hour if young lamb, strain the liquor, add a thickening of flour and 2 yolks. Let the yolks be added after the flour has boiled up in it and do not let boil again. Throw in a little minced parsley and pour the sauce over the pieces of meat. Serve one piece of lamb with sauce and a dumpling at one end.