Louisiana Poultry Sauce (Sauce Poulette)

Ingredients

• Il/2 cups chicken broth or stock
• 1 medium onion, sliced
• 2 tablespoons chopped celery
• 2 egg yolks
• 2 teaspoons flour
• 1 tablespoon butter
• 2 teaspoons tarragon vinegar
• 2 teaspoons chopped parsley

Method

1. 1

   Boil chicken broth with onion, celery, salt, and pepper for 4 minutes.

2. 2

   Mix egg yolks with flour, add cold stock, then slowly pour broth mixture over.

3. 3

   Heat to thicken while stirring.

4. 4

   Add butter, vinegar, and parsley, then strain into a gravy dish.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 14. The excerpt below is the record exactly as published.

Louisiana Poultry Sauce (Sauce Poulette) Il/2 cups chicken broth or stock 1 medium onion, sliced 2 tablespoons chopped celery salt and pepper 2 egg yolks 2 teaspoons flour 1 tablespoon butter 2 teaspoons tarragon vinegar 2 teaspoons chopped parsley

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