Talk:Allemande sauce

France Low‑importance

	France portal This article is within the scope of WikiProject France, a collaborative effort to improve the coverage of France on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.FranceWikipedia:WikiProject FranceTemplate:WikiProject FranceFrance articles
Low	This article has been rated as Low-importance on the project's importance scale.

Food and drink Mid‑importance

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

Mid

This article has been rated as Mid-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Just cleaning up some basic grammatical and syntactical problems. Will someone please elaborate on its being named "German sauce"? Is there a reason Germans were thought of as "pale yellow"?? --Otheus 17:38, 28 January 2007 (UTC)[reply]

In the article Sauce, it is stated that Carême operates with four mother sauces, while this article references his five mother sauces. Which is the correct number? 90.184.1.161 (talk) 08:14, 4 May 2008 (UTC)[reply]

The sauce page says that Allemande is a mother sauce but this page says that it's made from velouté. So... is Allemande a mother sauce or a derivative sauce? ~Randy (talk) 06:10, 17 August 2008 (UTC)[reply]

Name of the sauce

Now why is it actually called "Sauce allemande"? That should also be explained in the article.--93.129.21.66 (talk) 21:27, 18 February 2011 (UTC)[reply]

Escoffier wrote in 1903, that Sauce Allemande is like most other sauce names (Hollandaise, Bearnaise, Bordelais, Espagnole...) just a branding. Paul Bocuse confirmed that in his standard cook book of 1976 (La cuisine de marche) when he discribes the "Sauce Allemande also called Sauce Parisienne". Only a few dish names are not pure fantasy (e.g. Cumberland, Melba, Duxelles and some more). The renaming into Sauce Parisienne for political reasons is correct so far and marked the begining of french chauvinism in kitchen. Until World War 2 nearly all german, italian and spanish influences of Escoffier's very international Haute Cuisine were eliminated, canceled, substituted or renamed by alsacian, pyrenean, swiss and provencial elements or names. In Nouvelle Cuisine the only not french ingredients are swiss and parmesan cheese.--46.115.55.133 (talk) 09:46, 19 August 2013 (UTC)[reply]