| In cooking, allemande sauce (also known
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| | cuisine is called sauce espagnole, or
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| as Parisienne sauce) is a velouté sauce
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| | Spanish sauce. According to the story,
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| made from unreduced meat stock thickened
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| | the Spanish cooks of Louis XIII's bride,
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| with egg yolk and seasoned with lemon
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| | Anne, helped to prepare their wedding
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| juice. It is one of the mother sauces of
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| | feast, and insisted upon improving the
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| classic French cuisine as defined by
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| | rich brown sauce of France with Spanish
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| Antoine Careme in his classic text The
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| | tomatoes. This new sauce was an instant
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| Art of French Cooking in the 19th
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| | success, and was gratefully named in
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| Century. Mother sauces could be prepared
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| | honor of its creators."
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| in advance and modifications could be
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| | The basic method of making espagnole is
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| made at the last minute, so there are
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| | to prepare a very dark brown roux, to
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| many variations of allemande sauce in
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| | which are added several gallons of veal
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| French cuisine. Sauce allemande
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| | stock or water, along with 20–30 lb
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| translates to German sauce, though its
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| | (9–14 kg) of browned bones, pieces of
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| origin is in fact French.
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| | beef, many pounds of vegetables, and
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| Béchamel Sauce (), also known as white
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| | various seasonings. This blend is allowed
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| sauce, is a basic sauce that is used as
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| | to slowly reduce while being frequently
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| the base for other sauces, such as Mornay
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| | skimmed. The classical recipe calls for
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| sauce, which is Béchamel and cheese.
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| | additional veal stock to be added as the
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| This basic sauce, one of the mother
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| | liquid gradually reduces but today water
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| sauces of French cuisine, is usually made
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| | is generally used instead. Tomato sauce
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| today by whisking scalded milk gradually
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| | is added towards the end of the process,
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| into a white flour-butter roux, though it
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| | and the sauce is further reduced.
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| can also be made by whisking a kneaded
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| | Espagnole has a strong taste and is
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| flour-butter beurre manié into scalded
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| | rarely used directly on food. As a mother
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| milk. The thickness of the final sauce
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| | sauce, however, it then serves as the
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| depends on the proportions of milk and
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| | starting point for many derivative
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| flour.
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| | sauces, such as: Sauce Africaine, Sauce
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| When it was invented, sauce Béchamel was
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| | Bigarade, Sauce Bouguignonne, Sauce aux
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| a slow simmering of milk, veal stock and
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| | Champignons, Sauce Charcutiere, Sauce
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| seasonings, strained, with an enrichment
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| | Chasseur, and Sauce Chevreuil, just to go
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| of cream. The sauce under its familiar
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| | as far as the "Cs". There are hundreds of
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| name first appeared in Le Cuisinier
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| | other derivatives in the classic French
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| François, (published in 1651), by
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| | repertoire.
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| François Pierre La Varenne (1615 –
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| | A typical espagnole recipe takes many
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| 1678), chef de cuisine to Nicolas Chalon
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| | hours or even several days to make, and
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| du Blé, marquis d'Uxelles. The
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| | produces four to five quarts of sauce. In
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| foundation of French cuisine, the
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| | most derivative recipes, however, one cup
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| Cuisinier François ran through some
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| | of espagnole is more than enough, so that
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| thirty editions in seventy-five years.
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| | the basic recipe will yield enough sauce
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| The sauce was named to flatter a
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| | for 16 to 20 meals. Frozen in small
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| courtier, Louis de Béchameil, marquis de
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| | quantities, espagnole will keep
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| Nointel (1630 – 1703), a financier,
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| | practically indefinitely.
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| sometime intendant of Brittany, who is
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| | Escoffier included a recipe for a Lenten
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| sometimes mistakenly credited with having
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| | espagnole sauce, using fish stock and
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| invented it. Many chefs would now regard
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| | mushrooms, in the Guide Culinaire but
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| as authoritative the recipe of Auguste
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| | doubted its necessity.
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| Escoffier presented in Saulnier's
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| | A velouté sauce, like Béchamel sauce
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| Répertoire: "White roux moistened with
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| | (or white sauce), is one of the classic
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| milk, salt, onion stuck with clove, cook
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| | mother sauces of French cuisine.
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| for 20 minutes".
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| | In preparing a velouté sauce, a light
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| The sauce called velouté, in which a
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| | stock (one in which the bones used have
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| white roux is whisked into a white stock,
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| | not been roasted), such as chicken, veal
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| is a full hundred years older, having
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| | or fish stock, is thickened with a blond
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| appeared in the cookbook of Sabina
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| | roux.
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| Welserin in 1553.
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| | Thus the ingredients of a velouté are
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| In cooking, espagnole sauce is one of the
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| | butter and flour to form the roux, a
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| mother sauces that are the basis of
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| | light chicken, veal, or fish stock, salt
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| sauce-making in classic French cooking.
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| | and pepper for seasoning. Commonly the
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| Auguste Escoffier codified the recipe in
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| | sauce produced will be referred to by the
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| the late 19th century, which is still
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| | type of stock used e.g. chicken velouté.
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| followed today.
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| | It is often served on poultry or seafood
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| Even though espagnole is the French word
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| | dishes, and is used as the base for other
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| for Spanish, the sauce has little
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| | sauces. Sauces derived from a velouté
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| connection with Spanish cuisine.
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| | sauce include Allemande sauce (by adding
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| According to Louis Diat, the creator of
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| | lemon juice, egg yolks, and cream),
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| vichyssoise and the author of the classic
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| | supreme sauce (by adding mushrooms and
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| Gourmet's Basic French Cookbook: "There
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| | cream to a chicken velouté), and Bercy
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| is a story that explains why the most
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| | sauce (by adding shallots and white wine
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| important basic brown sauce in French
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| | to a fish velouté).
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