Allemande Sauce

Allemande sauce is made by reducing some veloute (No 415), incorporating a little good raw cream slowly into it. When the sauce is succulent and creamy thicken it with a thickening of several raw egg-yolks, then boil the sauce for one minute to cook the eggs, pressing against the bottom of the pan with a spatula, strain it through a tammy into a vessel. Stir it from time to time until cold.