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Allemande sauce






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From Wikipedia, the free encyclopedia
 


Chicken with allemande sauce

Allemande sauceorsauce parisienne is a sauceinFrench cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Allemande was one of the four mother sauces of classic French cuisine as defined by Antoine CarêmeinThe Art of French Cooking in the 19th Century.

Escoffier perfected the sauce allemande ('German sauce') in the early 20th century. At the outbreak of World War I, he renamed it sauce parisienne.[1] Some American cookbooks define a completely different sauce parisienne consisting of cream cheese whipped together with oil and citrus juices, which they also call "cream cheese mayonnaise".[2]

References[edit]

  1. ^ August Escoffier, Le guide culinaire: aide-mémoire de cuisine pratique, p. 15 full text
  • ^ Irma S. Rombauer, Marion Rombauer Becker, The Joy of Cooking, 1997, p. 74

  • Retrieved from "https://en.wikipedia.org/w/index.php?title=Allemande_sauce&oldid=1124031920"

    Categories: 
    French sauces
    Citrus dishes
    Hidden categories: 
    Articles with short description
    Short description matches Wikidata
     



    This page was last edited on 27 November 2022, at 00:33 (UTC).

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