A guide to modern cookery

stock for its liquor, it is diluted with white poultry stock. The mode of procedure and the time allowed for cooking are the same. 26a—FISH VELOUTÉ Velouté is the base of various fish sauces whose recipes will be given in Part II. Prepare it in precisely the same way as poultry velouté, but instead of using poultry stock, use very clear fish _fumet_, and let it despumate for twenty minutes only. (See fish _fumet_ No. 11.) 27—ALLEMANDE SAUCE OR THICKENED VELOUTÉ Allemande Sauce is not, strictly speaking, a basic sauce. However, it is so often resorted to in the preparation of other sauces that I think it necessary to give it after the Veloutés, from which it is derived. _Quantities Required for One Quart._ The yolks of 5 eggs. 1 pint of cold white stock. 1 quart of Velouté, well despumated. ½ the juice of a lemon. ¼ pint of mushroom liquor. _Mode of Procedure._—Put the various ingredients in a thick-bottomed sauté-pan and mix them carefully. Then put the pan on an open fire, and stir the sauce with a metal spatula, lest it burn at the bottom. When the sauce has been reduced to about one quart, add one-third pint of fresh cream to it, and reduce further for a few minutes. It should then be passed through a fine strainer into a tureen and kept moving until quite cold. Prepared thus, the Allemande Sauce is ready for the preparation of the smaller sauces. Butter must only be added at the very last moment, for if it were buttered any earlier it would most surely turn. The same injunction holds good with this sauce when it is to be served in its original state; it should then receive a small addition of cream, and be buttered so that it may attain its required delicacy; but this addition of butter and cream ought only to be made at the last moment, and away from the fire. When a sauce thickened with egg yolks has any fat substance added to it, it cannot be exposed to a higher temperature than 140