Poulette Sauce

Ingredients

• half a cupful of butter
• three table-spoonfuls of flour
• the yolks of three eggs
• one pint of stock or water
• one table-spoonful of lemon juice
• one-eighth of a teaspoonful of pepper
• one level tea-spoonful of salt

Method

1. 1

   Beat the butter and flour together until smooth and light; then add the salt, pepper, and lemon juice.

2. 2

   Gradually pour the boiling stock or water upon this mixture, and simmer for ten minutes.

3. 3

   Meanwhile, beat the yolks of the eggs in a small saucepan.

4. 4

   Gradually pour the sauce upon them.

5. 5

   Set the saucepan in another containing boiling water, and stir for a minute and a half; then remove from the stove without delay.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 245. The excerpt below is the record exactly as published.

Poulette Sauce. This is nice with boiled fowl or boiled fish, and may be used with any kind of delicate meat, fish, or vege- tables. To make it, take half a cupful of butter, three table-spoonfuls of flour, the yolks of three eggs, one pint of stock or water, one table-spoonful of lemon juice, one- eighth of a teaspoonful of pepper, and one level tea- spoonful of salt. Beat the butter and flour together until smooth and light ; then add the salt, pepper, and lemon juice. Grad- ually pour the boiling stock or water upon this mixture, and simmer for ten minutes. Meanwhile beat the yolks of the eggs in a small saucepan. Gradually pour the sauce upon them. Set the saucepan in another contain- ing boiling water, and stir for a minute and a half ; then remove from the stove without delay. ' Bechamel Yellow Sauce. Put three table-spoonfuls of butter into a saucepan, and beat to a cream ; then add three level table-spoonfuls MEAT AND FISH SAUCES. 471 of flour, and beat both articles together. Add ten pepper- corns, a small piece of mace, a small slice of carrot, half an onion, and a pint of white stock. Tie together a bay leaf, two sprigs of parsley, and one of thyme, and put the bunch into the saucepan with the other ingredients. Simmer for twenty minutes ; then strain, and put over the fire again. Add half a cupful of cream, and salt and pepper to meet your taste. Beat together the yolks of four eggs and half a cupful of cold cream. Stir this mixture into the sauce ; and after the sauce has been heated to the boiling-point, cook two minutes longer, stirring all the time. Sauce Allemand. Pat into a saucepan four table-spoonfuls of butter, one slice of carrot, one of turnip, two of onion, two cloves, a small piece of mace, a sprig of parsley, and one bay leaf, and cook slowly for twenty minutes, being careful not to brown; then add two heaping table-spoonfuls of flour, and stir until smooth and frothy, at- which time add a pint of white stock, very slowly. Let the sauce boil gently for five minutes ; then strain it, and return to the fire. Beat together the yolks of six eggs and half a cup- ful of cream. Add to the sauce a slight grating of nutmeg, one table-spoonful of mushroom ketchup, a table- spoonful of butter, and salt and pepper to suit the taste. Place the basin containing the sauce in another of boiling water. Stir the beaten cream and eggs into the sauce, and cook for three minutes, stirring all the while. Ee- move from the fire, and stir into the sauce the juice of half a lemon. Use the sauce at once. Dutch Sauce. Rub together two table-spoonfuls of butter and two scant table-spoonfuls of flour until they become smooth and creamy; then add a cupful and a half of white 472 MISS PARLOA'S KITCHEN COMPANION. stock, and simmer for ten minutes. Season with a level teaspoonful of salt and one-eighth of a teaspoonful of pepper

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