Pumpkin pie spice Pumpkin pie spice Pumpkin pie spice, also known as pumpkin spice, is an American spice mix commonly used as an ingredient in pumpkin pie. Pumpkin pie spice is similar to the British and Commonwealth mixed spice. It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It can also be used as a seasoning in general cooking. A recipe for this combination includes: A “Pompkin” recipe calling for a similar spice mix (mace, nutmeg and ginger) can be found as far back as 1796 in the first known published American cookbook, American Cookery, written by Amelia
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