Allemande Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put two and a half ounces of butter into a stewpan with two and a half ounces of fine flour, and fry together without discolouring, then mix it with one and a half pints of good-flavoured white sto...
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Cooking tools:
- Stewpan
- Kitchen scale
- Wooden spoon
- Whisk
- Saucepan
- Measuring cup
- Mixing bowl
- Chef's knife
- Cutting board
- Stove
- Fine-mesh sieve
Ingredients
- fine flour
- butter
- lemon
- cream
- lemon juice
- fresh white mushrooms
- raw yolks of eggs
- rabbit
- chicken
- good-flavoured white stock
- veal
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