"Deutsche Sauce (fr. Sauce allemande) ist eine verfeinerte wei\u00DFe Grundsauce der klassischen K\u00FCche. Zur Zubereitung wird zun\u00E4chst etwas Champignon- und Kalbsfond mit Dotter vom H\u00FChnerei schaumig ger\u00FChrt und dann mit hei\u00DFer, aber nicht mehr kochender Kalbsvelout\u00E9 verschlagen. Anschlie\u00DFend wird Sahne unterger\u00FChrt und mit etwas Zitronensaft, wei\u00DFem Pfeffer und eventuell Muskatnuss gew\u00FCrzt. Serviert wird deutsche Sauce zu hellem, ged\u00FCnstetem Fleisch wie Gefl\u00FCgel, Kalb- oder Lammfleisch."@de . . "Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velout\u00E9 sauce (typically veal; chicken and shellfish velout\u00E9s can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Allemande was one of the four mother sauces of classic French cuisine as defined by Antoine Car\u00EAme in The Art of French Cooking in the 19th Century."@en . "La sauce allemande est \u00E0 distinguer de la sauce \u00E0 l'allemande ou de la sauce d'Allemagne. Cette sauce blonde est un consomm\u00E9 de volaille r\u00E9duit et li\u00E9 \u00E0 l\u2019aide de cr\u00E8me et de jaune d'\u0153uf. Certaines versions sont assaisonn\u00E9es de jus de citron ou de vinaigre, rehauss\u00E9es de cuisson de champignons."@fr . "\u30A2\u30EB\u30DE\u30F3\u30C9\u30BD\u30FC\u30B9\u307E\u305F\u306F\u30BD\u30FC\u30B9\u30FB\u30A2\u30EB\u30DE\u30F3\u30C9\uFF08\u30D5\u30E9\u30F3\u30B9\u8A9E: Sauce allemande\u300C\u30C9\u30A4\u30C4\u98A8\u30BD\u30FC\u30B9\u300D\u306E\u610F\u5473\uFF09\u306F\u3001\u30D5\u30E9\u30F3\u30B9\u6599\u7406\u306B\u4F7F\u308F\u308C\u308B\u30BD\u30FC\u30B9\u3067\u3042\u308B\u3002\u30F4\u30EB\u30FC\u30C6\u30BD\u30FC\u30B9\u3092\u5143\u306B\u3057\u3066\u3044\u308B\u304C\u3001\u5375\u9EC4\u3068\u6FC3\u3044\u30AF\u30EA\u30FC\u30E0\u3067\u3068\u308D\u307F\u3092\u3064\u3051\u3001\u30EC\u30E2\u30F3\u679C\u6C41\u3067\u5473\u4ED8\u3051\u3059\u308B\u3002\u30A2\u30F3\u30C8\u30CA\u30F3\u30FB\u30AB\u30EC\u30FC\u30E0\u304CThe Art of French Cooking in the 19th Century\u306E\u4E2D\u3067\u5B9A\u3081\u305F\u30D5\u30E9\u30F3\u30B9\u6599\u7406\u3067\u306E4\u3064\u306E\u57FA\u672C\u30BD\u30FC\u30B9\u306E\u4E00\u3064\u3067\u3042\u308B\u3002 \u30AA\u30FC\u30AE\u30E5\u30B9\u30C8\u30FB\u30A8\u30B9\u30B3\u30D5\u30A3\u30A8\u306F\u300120\u4E16\u7D00\u521D\u982D\u306B\u30A2\u30EB\u30DE\u30F3\u30C9\u30BD\u30FC\u30B9\u3092\u5B8C\u6210\u3055\u305B\u305F\u3002\u7B2C\u4E00\u6B21\u4E16\u754C\u5927\u6226\u304C\u52C3\u767A\u3059\u308B\u3068\u3001\u5F7C\u306F\u30D6\u30ED\u30F3\u30C9\u30BD\u30FC\u30B9\u3068\u540D\u524D\u3092\u5909\u3048\u3066\u3001\u53CD\u72EC\u611F\u60C5\u304B\u3089\u30BD\u30FC\u30B9\u3092\u6551\u3063\u305F\u3002\u3053\u306E\u30BD\u30FC\u30B9\u306F\u3001\u73FE\u5728\u3001\u30D1\u30EA\u30B8\u30A7\u30F3\u30CC\u30BD\u30FC\u30B9\u3068\u3057\u3066\u77E5\u3089\u308C\u3066\u3044\u308B\u3002\u9D8F\u5375\u3001\u9B5A\u306E\u84B8\u3057\u7269\u3001\u9D8F\u8089\u3001\u6E29\u304B\u3044\u30AA\u30FC\u30C9\u30D6\u30EB\u3001\u30D1\u30F3\u7C89\u3092\u30C8\u30C3\u30D4\u30F3\u30B0\u3057\u305F\u6599\u7406\u7B49\u306B\u826F\u304F\u5408\u3046\u3002"@ja . . "Salsa alemanna"@it . "La salsa alemanya (tamb\u00E9 coneguda com a sauce Parisienne, salsa parisenca) \u00E9s una salsa velout\u00E9 elaborada amb brou de carn redu\u00EFt i amb rovell d'ou amanit amb unes gotes de llimona. Es tracta d'una de les quatre salses mare definides pel gastr\u00F2nom franc\u00E8s Antoine Car\u00EAme. N'hi ha variants per al peix"@ca . . . . . . . . "\u30A2\u30EB\u30DE\u30F3\u30C9\u30BD\u30FC\u30B9"@ja . . . "Sauce allemande"@fr . . . "Salsa alemanya"@ca . "Allemande sauce"@en . . "Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velout\u00E9 sauce (typically veal; chicken and shellfish velout\u00E9s can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Allemande was one of the four mother sauces of classic French cuisine as defined by Antoine Car\u00EAme in The Art of French Cooking in the 19th Century. Escoffier perfected the sauce allemande ('German sauce') in the early 20th century. At the outbreak of World War I, he renamed it sauce parisienne. Some American cookbooks define a completely different sauce parisienne consisting of cream cheese whipped together with oil and citrus juices, which they also call \"cream cheese mayonnaise\"."@en . "La salsa alemana (tambi\u00E9n conocida como salsa parisina) se trata de una salsa velout\u00E9 elaborada de caldo de carne reducido y con yema de huevo ali\u00F1ado con unas gotas de lim\u00F3n. Se trata de una de las cuatro salsas madre definidas por el gastr\u00F3nomo franc\u00E9s Antoine Car\u00EAme. Existen variantes de esta salsa para pescados."@es . "1330134"^^ . "La salsa alemanna detta pi\u00F9 propriamente salsa parigina \u00E8 una vellutata alla quale si aggiunge un fondo bianco con tuorli d'uova e per variare un di funghi champignons rigorosamente freschi, con spezie."@it . . . . . . . "La salsa alemana (tambi\u00E9n conocida como salsa parisina) se trata de una salsa velout\u00E9 elaborada de caldo de carne reducido y con yema de huevo ali\u00F1ado con unas gotas de lim\u00F3n. Se trata de una de las cuatro salsas madre definidas por el gastr\u00F3nomo franc\u00E9s Antoine Car\u00EAme. Existen variantes de esta salsa para pescados."@es . . . . . "Deutsche Sauce (fr. Sauce allemande) ist eine verfeinerte wei\u00DFe Grundsauce der klassischen K\u00FCche. Zur Zubereitung wird zun\u00E4chst etwas Champignon- und Kalbsfond mit Dotter vom H\u00FChnerei schaumig ger\u00FChrt und dann mit hei\u00DFer, aber nicht mehr kochender Kalbsvelout\u00E9 verschlagen. Anschlie\u00DFend wird Sahne unterger\u00FChrt und mit etwas Zitronensaft, wei\u00DFem Pfeffer und eventuell Muskatnuss gew\u00FCrzt. Serviert wird deutsche Sauce zu hellem, ged\u00FCnstetem Fleisch wie Gefl\u00FCgel, Kalb- oder Lammfleisch."@de . . . "\u30A2\u30EB\u30DE\u30F3\u30C9\u30BD\u30FC\u30B9\u307E\u305F\u306F\u30BD\u30FC\u30B9\u30FB\u30A2\u30EB\u30DE\u30F3\u30C9\uFF08\u30D5\u30E9\u30F3\u30B9\u8A9E: Sauce allemande\u300C\u30C9\u30A4\u30C4\u98A8\u30BD\u30FC\u30B9\u300D\u306E\u610F\u5473\uFF09\u306F\u3001\u30D5\u30E9\u30F3\u30B9\u6599\u7406\u306B\u4F7F\u308F\u308C\u308B\u30BD\u30FC\u30B9\u3067\u3042\u308B\u3002\u30F4\u30EB\u30FC\u30C6\u30BD\u30FC\u30B9\u3092\u5143\u306B\u3057\u3066\u3044\u308B\u304C\u3001\u5375\u9EC4\u3068\u6FC3\u3044\u30AF\u30EA\u30FC\u30E0\u3067\u3068\u308D\u307F\u3092\u3064\u3051\u3001\u30EC\u30E2\u30F3\u679C\u6C41\u3067\u5473\u4ED8\u3051\u3059\u308B\u3002\u30A2\u30F3\u30C8\u30CA\u30F3\u30FB\u30AB\u30EC\u30FC\u30E0\u304CThe Art of French Cooking in the 19th Century\u306E\u4E2D\u3067\u5B9A\u3081\u305F\u30D5\u30E9\u30F3\u30B9\u6599\u7406\u3067\u306E4\u3064\u306E\u57FA\u672C\u30BD\u30FC\u30B9\u306E\u4E00\u3064\u3067\u3042\u308B\u3002 \u30AA\u30FC\u30AE\u30E5\u30B9\u30C8\u30FB\u30A8\u30B9\u30B3\u30D5\u30A3\u30A8\u306F\u300120\u4E16\u7D00\u521D\u982D\u306B\u30A2\u30EB\u30DE\u30F3\u30C9\u30BD\u30FC\u30B9\u3092\u5B8C\u6210\u3055\u305B\u305F\u3002\u7B2C\u4E00\u6B21\u4E16\u754C\u5927\u6226\u304C\u52C3\u767A\u3059\u308B\u3068\u3001\u5F7C\u306F\u30D6\u30ED\u30F3\u30C9\u30BD\u30FC\u30B9\u3068\u540D\u524D\u3092\u5909\u3048\u3066\u3001\u53CD\u72EC\u611F\u60C5\u304B\u3089\u30BD\u30FC\u30B9\u3092\u6551\u3063\u305F\u3002\u3053\u306E\u30BD\u30FC\u30B9\u306F\u3001\u73FE\u5728\u3001\u30D1\u30EA\u30B8\u30A7\u30F3\u30CC\u30BD\u30FC\u30B9\u3068\u3057\u3066\u77E5\u3089\u308C\u3066\u3044\u308B\u3002\u9D8F\u5375\u3001\u9B5A\u306E\u84B8\u3057\u7269\u3001\u9D8F\u8089\u3001\u6E29\u304B\u3044\u30AA\u30FC\u30C9\u30D6\u30EB\u3001\u30D1\u30F3\u7C89\u3092\u30C8\u30C3\u30D4\u30F3\u30B0\u3057\u305F\u6599\u7406\u7B49\u306B\u826F\u304F\u5408\u3046\u3002"@ja . "Deutsche Sauce"@de . "Salsa alemana"@es . "1124031920"^^ . . "La sauce allemande est \u00E0 distinguer de la sauce \u00E0 l'allemande ou de la sauce d'Allemagne. Cette sauce blonde est un consomm\u00E9 de volaille r\u00E9duit et li\u00E9 \u00E0 l\u2019aide de cr\u00E8me et de jaune d'\u0153uf. Certaines versions sont assaisonn\u00E9es de jus de citron ou de vinaigre, rehauss\u00E9es de cuisson de champignons."@fr . . "La salsa alemanna detta pi\u00F9 propriamente salsa parigina \u00E8 una vellutata alla quale si aggiunge un fondo bianco con tuorli d'uova e per variare un di funghi champignons rigorosamente freschi, con spezie."@it . . "La salsa alemanya (tamb\u00E9 coneguda com a sauce Parisienne, salsa parisenca) \u00E9s una salsa velout\u00E9 elaborada amb brou de carn redu\u00EFt i amb rovell d'ou amanit amb unes gotes de llimona. Es tracta d'una de les quatre salses mare definides pel gastr\u00F2nom franc\u00E8s Antoine Car\u00EAme. N'hi ha variants per al peix"@ca . . . . . . "1384"^^ . . .