Allemande

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allemandeand, band, bland, brand, expand, firsthand, gland, grand, hand, land, manned, misunderstand, offhand, rand, righthand, Samarkand, sand, stand, strand, thirdhand, underhand, undermanned, understand, unplanned, untanned, withstand •graduand • hatband • armband •headband • neckband • sweatband •waistband • waveband • wristband •broadband • showband • noseband •saraband • backhand • chargehand •farmhand • deckhand • stagehand •freehand • millhand • behindhand •longhand •beforehand, forehand •shorthand • gangland • Lapland •flatland • no-man's-land • Saarland •farmland • grassland • marshland •fenland • wetland • Sudetenland •wasteland • dreamland • peatland •Matabeleland • Ngamiland •fairyland • Dixieland • Swaziland •Thailand • Rhineland • swampland •washland • homeland • Heligoland •Basutoland •clubland, scrubland •timberland • borderland •wonderland • Nagaland • Helgoland •Bechuanaland, Gondwanaland •Mashonaland • Damaraland •Nyasaland • platteland • hinterland •fatherland • motherland •Namaqualand • Öland • allemande •confirmand • ordinand • Ferdinand •Talleyrand • firebrand • Krugerrand •honorand • Witwatersrand •greensand • quicksand • analysand •Streisand • ampersand •bandstand, grandstand, handstand •hatstand • kickstand • inkstand •washstand • hallstand • news-stand

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Allemande (Almand, Almayne, Almain, etc.) (Fr.). The name of 2 distinct types of comp., both probably of Ger. origin.
1. Dance, usually in 4/4, but sometimes in duple time, much used by 17th- and earlier 18th-cent. composers as the first movement of the suite, or the first after a prelude. It is serious in character but not heavy, and of moderate speed: it is in simple binary form.

2. Peasant dance still in use in parts of Germany and Switzerland. It is in triple time, and of waltz-like character. Occasionally composers have called a comp. of this type a Deutscher Tanz (plural Deutsche Tänze), or simply Deutsch (plural Deutsche).

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allemande Classic French sauce, velouté blended with egg yolks and cream. Also known as sauce blonde or parisienne. Named for its light colour, as opposed to sauce espagnole, which is dark.

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