Mushrooms à la Poulette

Ingredients

• an ounce of butter
• the same quantity of fine dry flour
• a pinch of salt
• a tumblerful of boiling water
• the yolk of an egg
• two spoonfuls of cream

Method

1. 1

   Cook the mushrooms in boiling salted water until tender.

2. 2

   Drain, place in a dish, and cover with a sauce made from melted butter and flour mixed with boiling water.

3. 3

   Stir in egg yolk and cream, pour over mushrooms, and garnish with parsley.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 52. The excerpt below is the record exactly as published.

mushrooms a la Poulette, pick out the small white or button ones. After removing peel and stalk, drop them into boiling salt and water, and cook till just tender through. Drain on a cloth, then place in a shallow dish and cover with the following sauce : an ounce of butter melted, and the same quantity of fine MUSHROOMS. 157 dry flour mixed smoothly witli it, or half the quantity of potato flour^ a pinch of salt, and a tumblerful of boiling water; boil this well, then draw aside and stir in the yolk of an q^^ and two spoonfuls of cream

Cook this with the app: pantry check, scaling, and the assistant.