SAUCE ALLEMANDE,or German Sauce.
Ingredients.—½ pint of sauce tournée, the yolks of 2 eggs. Mode.—Put the sauce into a stewpan, heat it, and stir to it the beaten yolks of 2 eggs, which have been previously strained. Let it just simmer, but not boil, or the eggs will curdle; and after they are added to the sauce, it must be stirred without ceasing. This sauce is a general favourite, and is used for many made dishes. Time.—1 minute to simmer. Average cost, 6d.