Sauce Allemande Recipe ingredients

• 1 pint white stock
• 6 mushrooms
• yolks of 3 eggs
• juice of½ a lemon, and a little strip of the rind
• 1 saltspoonful salt
• 1 teaspoonful flour
• 1 teaspoonful minced parsley
• 1 spoonful butter

To prepare this Sauce Allemande Recipe, first put the stock into a saucepan with the mushrooms cut small, and the salt, lemon-peel, and parsley. Let it come to a boil and simmer slowly for an hour. Thicken with the flour, boil a few minutes, and strain. Add the well-beaten yolks of the eggs, put it back on the fire, and stir constantly until very hot. It must not boil again after the eggs are added, or it will be spoiled. Take from the fire and add the butter and lemon juice, stirring until well blended.

Serve with either fish, meat, or vegetables.