Allemande: German style.
Allspice, a whole or ground spice, dark-brown, pea-size berries from the evergreen pimento tree. Also called Jamaica pepper. Pungent, sweet mixture of cinnamon, clove and nutmeg flavors.
Allemande - A rich cream sauce made of Veloute (usually veal), a liaison of egg yolks and lemon juice.
Allioli - [Italian] garlic mayonnaise.
allemande sauce - Veal veloute with egg yolk and cream liaison.
supreme sauce - Chicken veloute reduced with heavy cream.
vin blanc sauce - Fish veloute with shallots, butter, and fines herbs.
Allemande sauce is a sauce in French cuisine that is based on velouté sauce, but thickened with egg yolks, heavy cream, and seasoned with lemon juice.
Allemande
A sauce made by adding lemon juice and a liaison to a velouté made from veal or chicken stock; used to make several small sauces of the velouté family.
Allspice ...
Allemande
In French Cooking it means in the German style. Sauce Allemande is made from veal stock, cream, egg yolks and lemon juice.
Aromatics ...
Allemande - A velouté sauce (usually veal), cream and lemon juice
Allemande - A Liaison of eggs and cream with possibly a little lemon juice ...
Allemande Sauce
Occasionally referred to as parisienne sauce, allemande sauce is made by combining cream cheese, oil, lemon juice, and chervil. It is often spread over cold vegetables, most notably asparagus.
Allgauer Emmentaler Cheese ...
allemande (Fr.) Veal veloute reduced with white wine and mushroom
essence, flavored with lemon juice, and bound with egg yolks; sauce
allemande, which means "German sauce," is a basic classical sauce.
all-i-oli (Sp.) Aioli.
Allemande (Fr.): lit.: "German". A sauce made of Velout (usually veal), a liaison (egg yolk) and lemon juice.
Alle mandorle (It.): with almond.
Alle nociole (It.): with hazelnut.
Allemande - A sauce made of Veloute (usually veal), a liaison and lemon juice.
Almond Paste - A sweet paste made from finely ground blanched almonds mixed with powdered sugar and enough glucose or syrup to bind it together.
Sauces derived from a velouté sauce include Allemande sauce (by adding lemon juice, egg yolks, and cream), suprême sauce (by adding mushrooms and cream to a chicken velouté), and Bercy sauce (by adding shallots and white wine to a fish velouté).
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Half cake flour, half bread flour. Suitable for all applications. Allemande
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A rich cream sauce made of Veloute (usually veal), a liaison of egg yolks and lemon juice. Alligator ...
Further compounds of white and brown sauces include the exotic-sounding Allemande sauce, Chantilly, Demi-glace, Espagnole, Mornay and Supreme. There are hundreds of variations on the basic savoury sauces.
 See also: Sauce, Season, Milk, Juice, Spice
  
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