Chicken Sauce
From The spirit of cookery, 1895
Formerly termed d la poulette, now generally called sauce poulette.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 166. The excerpt below is the record exactly as published.
Chicken Sauce is velout4 with liaison, standard broth, and herbs. The tendency of modern culinary literature to effect abbreviations shows itself in the case of this sauce, which was formerly always termed d la poulette, but is now generally called sauce poulette. Bavarian Same is composed of vinegar, eggs, and butter, flavoured with crayfish butter, a modified Dutch sauce. Bound and Thick Maitre d'Hdtel Sauce is composed of velout6 and maitre d’hotel butter, with a liaison of yolk. Hashed Sauce is a selection of mushrooms, shallots, capers, gherkins, and herbs in espagnole. Phish Sauce is velout6 with chopped parsley. Green Plush Sauce is a more concentrated variation of the former. Spinach Sauce is veloute with spinach or its extract. Mushroom Puree Sauce contains the puree in veloutd
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