Take chicken or veal broth boiled down rich and strained through a napkin and pour it to a roux of butter and flour made hot over the fire as if mak-ing butter sauce.

When thin enough let it slowly boil at the side and skim off the butter that rises while the sauce is becoming thicker by reduction. Shortly before it is wanted mix the yolk of an egg with it carefully, without curdling the yolk with too much heat, and add the juice of half a lemon. Allemande sauce is Ger-man sauce