CHAPTER II.
SAUCES.
SAUCE ALLEMANDE .-- Take a pint of butter sauce--( _see_ BUTTER SAUCE)--and add to it four yolks of eggs.

In order to do this you must beat up the yolks separately in a basin and add the hot butter sauce gradually, otherwise the yolks of eggs will curdle and the sauce will be spoilt.

In fact, it must be treated exactly like custard, and in warming up the sauce it is often a good plan, if you have no _bain-marie_, to put the sauce in a jug and place the jug in a saucepan of boiling water.

The sauce should be flavoured with a little essence of mushroom if possible.

Essence of mushroom can be made from the trimmings of mushrooms, but mushroom ketchup must not be used on account of the colour.