The veloute of Ave is brought to a boil.
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| Ingredients to make allemande sauce: |
| Av and veal velouté (see velouté sauce) 6 egg yolks per liter of salsa aromatic herbs lemon juice milk cream butter |
Ingredients to make allemande sauce:
2. Egg yolks be beaten and some velouté is mixed.
3. Take this mixture and add it to the velout I constantly stirring.
4. It is perfume with aromatic herbs and lemon juice.
5. To finish, once the fire branch is removed, the cream of milk and butter is added.
6. Remove and voila.
7. for birds or veal.
