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Francatelli's Allemande Sauce

Allemande Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from a white sauce base with mushrooms that's thickened with an egg yolk and cream liaison flavoured with spices and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Allemande Sauce.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

6

Rating:

Tags : Sauce RecipesSpice RecipesBritish Recipes

This is a classic recipe for a Victorian version of Allemande Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

No. 17.—ALLEMANDE SAUCE

Proceed as directed in No. 16, and when the sauce is reduced, remove it from the fire for a few minutes in order to lessen the heat, and then stir into it a leason* of four yolks of eggs, half a pint of cream, a little nutmeg, pepper, and salt, a teaspoonful of pounded sugar, and the juice of half a lemon; now stir the sauce quickly over the fire again for five minutes, in order to set the leason, and then strain it for use.

*From the French liaison, used here to mean a thickening or binding.

Modern Redaction

Ingredients:

600ml white sauce
6 button mushrooms, thinly sliced
4 egg yolks
300ml cream
pinch of nutmeg
a few twists of black pepper
salt, to taste
1 tsp powdered sugar
juice of 1/2 lemon

Method:

Combine the white sauce and mushrooms in a pan, bring to a boil and reduce by cooking for 10 minutes, stirring constantly.

In the meantime, beat together the egg yolks, cream, spices, salt, sugar and lemon juice in a bowl until smooth. This forms your egg liaison. Take the thickened sauce off the heat and pour about 1/4 into the egg yolk mix, whisking to temper. Pour the mixture back into the pan, again beating thoroughly to combine.

Place the pan back on the heat and stir briskly for about five minutes, or until the sauce thickens. Strain and use immediately.

Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here