Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés...

In French cuisine, the mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces –...

Poulette sauce is a classic sauce of French cuisine. It is made with mushrooms and allemande sauce, then finished with Noilly Prat, lemon juice, butter...

included in his Art de la cuisine française au XIXe siècle. Carême considered the four grandes sauces to be espagnole, velouté, allemande, and béchamel, from...

grandes sauces – on which classic French haute cuisine is based. His recipes for velouté, béchamel, allemande, as well as espagnole became standard for French...

Subrics are usually accompanied with a white sauce such as béchamel or allemande sauce. They are usually served as an hors-d’œuvre, amuse-bouch, or a side...

One of his categories was allemande, which was a stock-based sauce using egg and lemon juice. Escoffier replaced allemande with egg-based emulsions, specifically...

English cuisine include: Halford Leicestershire Table Sauce Worcestershire sauce Tewkesbury mustard HP Sauce Sauces in French cuisine include: Allemande – Veal...

include: Albufera sauce: with addition of meat glaze, or glace de viande Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream Aurore:...

18th century, Russian chefs have adopted many techniques of French haute cuisine and combined them with the local culinary tradition. The adoption was furthered...