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Allemande, or White Sauce

  • 1 cupful of butter
  • 1 sliced onion
  • 1 carrot
  • 1 cupful of flour
  • 2 quarts of boiling white stock
  • season with salt and white pepper
  • yolks of two eggs
  • juice of a lemon
Put in a saucepan a cupful of butter, a sliced onion, and a carrot; when the butter is melted, add a cupful of flour and stir smooth, then pour in two quarts of boiling white stock and let it boil slowly for one hour; season with salt and white pepper and strain. Beat the yolks of two eggs with the juice of a lemon, stir into the sauce and keep hot for use. from this sauce the following sauces can be made.
Submitted by Cassyjean - Torrington, CT Oct 2, 2009 15 min 30 min 45 min

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