SAUCE ALLEMANDE
Take a pint of butter sauce -- (see BUTTER SAUCE) -- and add to it four yolks of eggs. In order to do this you must beat up the yolks separately in a basin and add the hot butter sauce gradually, otherwise the yolks of eggs will curdle and the sauce will be spoilt. In fact, it must be treated exactly like custard, and in warming up the sauce it is often a good plan, if you have no bain-marie, to put the sauce in a jug and place the jug in a saucepan of boiling water. The sauce should be flavored with a little essence of mushroom if possible. Essence of mushroom can be made from the trimmings of mushrooms, but mushroom ketchup must not be used on account of the color. Essence of mushroom can be made by placing the trimmings of mushrooms in a saucepan, stewing them gently, and extracting the flavor. The large black mushrooms, however, are not suited. In addition to this essence of mushroom, a little lemon juice--allowing the juice of half a lemon to every pint, should be added to the sauce, as well as a slight suspicion of nutmeg, a pint of sauce requiring about a dozen grates of a nutmeg. A little cream is a great improvement to this sauce, but is not absolutely necessary. The sauce should be perfectly smooth. Should it therefore contain any lumps, which is not infrequently the case in butter sauce, pass the sauce through a sieve with a wooden spoon and then put it by in a bain-marie, or warm it up in a jug as directed.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
