This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Allemande sauce is made by reducing some veloute (No. 415), incorporating a little good raw cream slowly into it. When the sauce is succulent and creamy thicken it with a thickening of several raw egg-yolks, then boil the sauce for one minute to cook the eggs, pressing against the bottom of the pan with a spatula, strain it through a tammy into a vessel. Stir it from time to time unlil cold.
After the veloute (No. 415) sauce is reduced in a flat saucepan with a fifth part of mushroom essence (No. 392), thicken with twelve egg-yolks, some nutmeg and two ounces of butter, incorporate slowly a part of the sauce into the thickening, then pour the whole into the sauce, adding the juice of one lemon. Set the saucepan on the lire, stir at the bottom with a spatula, boil the sauce for one minute, then strain through a tammy; pour it in a high saucepan and set it in a bain-marie, and cover it with a little white stock (No. 422) to prevent the surface from drying or set it away in a vessel for further use.
 
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