1 Drain, and add the remaining liquid to a cupful of Allemande Sauce .
2 Strain, mix with Allemande Sauce , seasoning with anchovy paste, red pepper, and lemon-juice.
3 Parboil the sweetbreads and then glaze in reduced Allemande sauce .
4 Cover with Allemande Sauce , garnish with broiled mushrooms and serve.
5 Serve with Allemande Sauce , seasoned with white wine, chopped cooked mushrooms, and anchovy essence.
6 Bake for ten minutes, strain the liquid, and add to it one cupful of Allemande Sauce .
7 Take up the fish and add the drained liquid to a cupful of Allemande Sauce and reheat.
8 Fry the fillets in butter and cover with Allemande Sauce to which chopped cooked oysters have been added.
9 Boil and skin the fish, put on a serving-dish, cover with Allemande Sauce , and the chopped yolks of hard-boiled eggs.
10 Prepare a cupful of Allemande Sauce and add to it the liquid drained from the fish and a little chopped cooked spinach.
11 Take up the fish, add the juice to a cupful of Allemande Sauce and tint green with minced parsley and spinach juice.
12 Cut the untrimmed fillets into dice, mix with thick Allemande Sauce , grated Parmesan cheese, and salt, white pepper, and grated nutmeg to season.
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Translations for allemande sauce