{"id":1047,"date":"2016-01-01T13:28:22","date_gmt":"2016-01-01T13:28:22","guid":{"rendered":"https:\/\/columbinekitchen.com\/?p=1047"},"modified":"2016-01-26T16:34:20","modified_gmt":"2016-01-26T16:34:20","slug":"sauce-allemande-also-called-sauce-parisienne","status":"publish","type":"post","link":"https:\/\/columbinekitchen.com\/?p=1047","title":{"rendered":"Sauce Allemande\/Sauce Parisienne"},"content":{"rendered":"
\n
Sauce Allemande\/Sauce Parisienne<\/div>\n
<\/div>\n
Recipe Type<\/span>: Sauce<\/span><\/div>\n
Cuisine: French<\/span><\/div>\n
Author: Germaine<\/span><\/div>\n
To serve with poached eggs, poultry, vegetables, sweetbread and brains.<\/div>\n
\n
Ingredients<\/div>\n
    \n
  • 2 cups (5 dl.) veal velout\u00e9 made with veal stock<\/li>\n
  • 1\/2 cup (60 gr.) mushroom stems, chopped<\/li>\n
  • 3 egg yolks<\/li>\n
  • salt, pepper<\/li>\n
  • grated nutmeg<\/li>\n
  • 2 tbsp. heavy cream<\/li>\n
  • 2 tsp. lemon juice<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. Bring to a boil the velout\u00e9 and the chopped mushrooms.<\/li>\n
    2. Simmer for 10 minutes, stirring constantly with a wire whisk.<\/li>\n
    3. It should be reduced to the smooth consistency of cream.<\/li>\n
    4. In a bowl mix the yolks with 1 tbsp. water.<\/li>\n
    5. Add slowly the hot sauce.<\/li>\n
    6. Put back in saucepan and bring it to a boil, stirring all the time.<\/li>\n
    7. Just before serving add the cream, lemon juice and nutmeg.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      3.4.3177<\/div>\n<\/div>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      White Sauce to Serve with Poached Eggs, Poultry, Vegetables, Sweetbread and Brains.<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[],"class_list":["post-1047","post","type-post","status-publish","format-standard","hentry","category-abcs","course-sauce","cuisine-french"],"yoast_head":"\nSauce Allemande\/Sauce Parisienne - Columbine Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/columbinekitchen.com\/?p=1047\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sauce Allemande\/Sauce Parisienne - Columbine Kitchen\" \/>\n<meta property=\"og:description\" content=\"White Sauce to Serve with Poached Eggs, Poultry, Vegetables, Sweetbread and Brains.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/columbinekitchen.com\/?p=1047\" \/>\n<meta property=\"og:site_name\" content=\"Columbine Kitchen\" \/>\n<meta property=\"article:published_time\" content=\"2016-01-01T13:28:22+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-01-26T16:34:20+00:00\" \/>\n<meta name=\"author\" content=\"Germaine Allegrina Sharretts\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Germaine Allegrina Sharretts\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/columbinekitchen.com\/?p=1047\",\"url\":\"https:\/\/columbinekitchen.com\/?p=1047\",\"name\":\"Sauce Allemande\/Sauce Parisienne - 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