Amandine (dessert) the layers is a combination of chocolate buttercream mixed with fondant. The setting of the cake is layer, cream, layer, cream, layer, glaze. The glaze is specific to this cake, and it is a combination of fondant with chocolate and rum or rum essence, poured over the cake while still slightly liquid. These cakes have also a traditional decoration on top with a little bit of the cream and a diamond-shaped piece of thin chocolate. Amandine (dessert) Amandine is a Romanian chocolate layered cake filled with chocolate with caramel and fondant cream. Almond cream is sometimes used. As most Romanian
Allemande sauce known today as sauce parisienne. It is best used with eggs, poached fish, poultry, hot hors d'oeuvres, and gratiné dishes topped with a coating of bread crumbs. Allemande sauce Allemande sauce is a sauce in French cuisine that is based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté was one of the four mother sauces of classic French cuisine as defined by Antoine Carême in "The Art of French Cooking in the 19th Century." Escoffier perfected the sauce allemande