Velouté Derivatives

Allemande Sauce:

Place the velouté in a saucepan and bring to a simmer; reduce the sauce very slightly
Beat the yolks and cream together in a stainless steel bowl. Temper the liaison by slowly adding a small amount of the hot veloute; repeat until you've incorporated about a third of the sauce into the liaison
Slowly stir the liaison back into the pan
Reheat to a very low simmer. Do not bring to a boil
Add the lemon juice, salt and pepper to taste

Allemande sauce is a white sauce, described as "German" to differentiate it from the brown espangnole sauce, although both these basic sauces are of French origin
Made with veal or poultry stock, allemande sauce accompanies offal, poached chicken, vegetables and eggs; made with a fish or mushroom fumet, it is served with fish
This sauce should be strained through a cheesecloth
The description à l' allemande is applied to a dish served with an allemande sauce, or alternatively to a method of preparing marinated game inspired by German cuisine: haunch or saddle of venison, saddle or hare, or rabbit roasted with the vegetables from the marinade. A sauce to serve with it is prepared by deglazing with the marinade
Allemande sauce is also known as Parisienne sauce

Heat the velouté in a medium saucepan and simmer until reduced by 1/4, stirring occasionally
Pour the cream into a metal bowl and temper by slowly incorporating a small amount of the hot velouté. Slowly stir this into the sauce, and return to a very low simmer
Swirl in the raw butter until it has melted, then season to taste with salt, pepper and lemon juice

Place the wine and shallots in a heavy, 2 quart saucepan and cook over moderate heat for 5 to 7 minutes or until reduced by 3/4
Add the fish velouté, reduce the heat and simmer for 10 minutes
Stir in the unsalted butter and fresh chopped parsley, serve immediately

Bercy is a district of Paris, which for a long time had the largest wine market in Europe and has given its name to serveral cooked dishes based on a wine sauce (for instance, the famous entrecôte Bercy)
With this recipe using fresh parsley, it should be served right away. Otherwise the parsley will discolour

Heat the olive oil in a sauté pan over medium heat
When the oil is very hot, add the live crayfish and sauté for 1 minute
Add the garlic bulb (halved), mirepoix, peppercorns, bay leaf and button mushrooms. Cook for another minute
Add the cognac and flame the pan. Pour the contents into a saucepan and mash them up with a spoon
To the sauce pan with the crayfish, add the chopped tomato, parsley, tarragon and tomato purée
Deglaze the sauté pan with 4 cups of fish stock (enough so that it will cover ingredients in the saucepan) and pour the contents of the deglazed pan into the saucepan with the crayfish and vegetables
Roughly mash the contents of the saucepan again. Cook (boiling) for 20 minutes. Strain the contents of the saucepan with the crayfish through a chinois into another sauté pan
Reduce the liquid by two thirds. Add the cream, salt, pepper and cayenne pepper. Reduce another 5 - 10 minutes to one-half
Strain and reserve

Nantua (à la) is the name given to variuous dishes containing crayfish or crayfish tails, either whole or in the form of a savoury butter, a purée, a mousse, or a thick sauce. These dishes often contain truffles as well. Nantua is a small town in Bugey, with a centuries old reputation for gastronomy
Mirepoix is a mixture of diced onions, carrots, celery and leeks

Place the wine in a small saucepan and reduce by half
Add the velouté and simmmer until reduced to the desired consistency
Slowly stir in the hot or tempered cream. Remove from heat and swirl in the raw butter in chunks
Season to taste with salt, white pepper and lemon juice
Strain through cheesecloth

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