Of all the recipes I prepared for my parent's anniversary party,
the preparation of the sauces was the most difficult and time consuming.
But the end results and my parents' satisfaction with this surprise 
meal were well worth my endeavours.
    To begin with I had to prepare a veloute sauce which was used as
a base for preparing the Wild Mushroom Sauce Allemande. Then from there
I prepared the Grand Marnier Cre`me Anglaise.
    The Allemande sauce was an excellent choice to compliment the 
Smoked Roasted Salmon and the Vegetable Rice Pilaf as we served the sauce
over both menu items. In addition the Grand Marnier Cre`me Anglaise
was a perfect topping for the Maple Apple Pudding Bake that I served
for our dessert. One note however, as a matter of personal preference,
when making the Cre`me Anglaise again, I would probably slightly reduce
the amount of Grand Marnier called for in the recipe. 

                     *  Exported from  MasterCook  *

                              Sauce Veloute'

Recipe By     : Sauces -- p.140
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          white stock -- veal, chicken, etc
   2      ounces        butter
   2      ounces        flour

     Bring the stock to a simmer in a 2-quart saucepan. Whisk it from
time to time to prevent a skin from forming on its surface. In a second
2-quart saucepan, gently melt the butter and add the flour. Stir the 
butter and flour over medium heat for about 2 minutes, until the flour
has a pleasant, toasty smell. Remove from the heat for about 30 seconds
to cool slightly.
     Whisk the simmering stock into the roux. Return the sauce to the
stove and bring it back to a simmer while whisking. Once the sauce has
returned to a slow simmer, turn down the heat and move the saucepan so
only one side is over the flame. (This will cause a skin to form on 
only one side of the sauce's surface, making it easier to skim.) Cook
the sauce gently for 1 hour while skimming off the skin that forms on
its surface. It is also a good idea to occasionally rub around the 
bottom and corners of the saucepan with a wooden spoon to prevent the
sauce from scalding. Strain the veloute' through a fine chinois and 
stir it until it cools to prevent a skin from forming on its surface.
     Use this sauce as a base for preparing sauce allemande.


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                     *  Exported from  MasterCook  *

                      Wild Mushroom Sauce Allemande

Recipe By     : Adapted by Roger A. Young, Jr. from Sauces - p.141
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    egg yolks
   2      cups          white stock
   1      cup           mushroom cooking liquid
   1      tablespoon    lemon juice
                        assorted cooked mushrooms
   1      quart         sauce veloute' -- hot cooked
   4      ounces        cold butter

     Whisk together egg yolks, white stock, mushroom cooking liquid and
lemon juice. Whisk this mixture into hot sauce veloute and return the
sauce to a saucepan. Reduce the sauce by one-third, until approximately
1 quart remains. Whisk cold butter into the sauce.
     Notice that this sauce is reduced after the addition of egg yolks.
Sauces containing egg yolks can be boiled, provided they contain a 
fairly large amount of flour, which stabilizes them. 
     After the sauce is prepared, add the assorted wild mushrooms that
were precooked in the reserved mushroom cooking liquid used previously
in this recipe.


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                     *  Exported from  MasterCook  *

                      Grand Marnier Cre`me Anglaise

Recipe By     : Sauces - p. 544
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    vanilla beans
   1      quart         milk -- or 1/2 quart milk, 1/2 heavy cream
   6      ounces        granulated sugar
  12                    egg yolks
     1/2  cup           Grand Marnier

     Cut the vanilla beans in half lengthwise and add them to the milk
or milk and heavy cream combination in a 2 quart saucepan. Bring to a
simmer. While this is heating, whisk together the sugar and egg yolks
until the sugar dissolves and the yolks are pale yellow. As the milk
approaches a simmer, remove the 4 vanilla bean halves and scrape the 
inside of each one with a paring knife to release the tiny seeds. 
Return the seeds to the mixture.
     When the milk simmers, pour half of it over the egg yolk / sugar
mixture, gently whisking. Add the egg yolk / sugar / milk mixture to 
the saucepan and stir it over medium heat with a wooden spoon. Stir 
constantly, being careful to reach around and into the corners, where 
the cream is most likely to curdle.
     DO NOT LET THE CREAM BOIL. Check the consistency of the cream by
holding the spoon up sideways and making a streak along the back of 
the spoon with your finger. When the streak remains without the cream
running down and obscuring it, the cream is ready.
     Immediately remove the cream from the heat. Continue stirring it
for 1 or 2 minutes or the heat retained in  the bottom of the saucepan
may cause the cre`me anglaise to curdle. Strain the cream through a 
strainer. Do not use a chinois, or the specks of vanilla will be 
strained out. Stir the cream over a bowl of ice to cool it quickly and
prevent a skin from forming.
     After the cre`me anglaise is cooled, whisk in the 1/2 cup of Grand
Marnier.


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