Note No. 34 — GENERAL INSTRUCTIONS.
Reading edition
Sauce Allemande.—Melt two oz. butter and mix thoroughly with two ounces flour over gentle fire; add immediately one pint white stock (No. 14,) a little salt and pepper; stir until boiling, boil fifteen minutes, remove from fire, skim off grease carefully, add yolks of three eggs well mixed in a little water, stir in with egg beater to make sauce light.