An allemande is a German dance (the word itself is French) in 4/4 time, often the first dance in a Baroque dance suite, where it is frequently followed by a courante, a more rapid dance. The allemande, which appears in earlier English sources often as alman, almain or with similar spellings, is generally moderate in speed.

a German dance, 1775, from French Allemande, fem. of allemand "German" (see Alemanni). As a move in country or square dancing, from 1808.

A sauce made of Veloute (usually veal), a liaison and lemon juice.

A dance in moderate duple meter first appearing in the early 16th century and was frequently followed by a more lively dance in triple meter or, in the 17th century, by the courante. In the 17th centu [..]

A rich cream sauce made of Veloute (usually veal), a liaison of egg yolks and lemon juice.

A rich cream sauce made of Veloute (usually veal), a liaison of egg yolks and lemon juice.

A white sauce that contains egg yolk.

(n) egg-thickened veloute

the first of the dances in the classic suite, written in duple time and played at a moderate tempo.

Often the first dance of a Baroque suite, written in moderate four-four time and danced in a stately manner

One of the most popular instrumental dance forms in Baroque music, and a standard element of a suite. The allemande originated in the 16th century as a duple meter dance of moderate tempo, derived fro [..]

A popular instrumental dance form in Baroque music, and a standard element of a suite, generally the first or second movement.