Poulette Sauce

Ingredients

• an ounce of fresh butter
• an ounce of flour
• a pint of boiling stock
• the yolks of two eggs
• two table-spoonfuls of thick cream
• a table-spoonful of chopped parsley
• a dozen mushroom buttons

Method

1. 1

   Melt butter, mix with flour, and stir for three minutes.

2. 2

   Gradually add stock and simmer for a quarter of an hour.

3. 3

   Mix in beaten egg yolks and cream, simmer until thickened without boiling.

4. 4

   Add parsley and mushrooms before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1353. The excerpt below is the record exactly as published.

Poulette Sauce. — Take an ounce of fresh butter ; cut from it a little piece the size of a nut, and melt the rest in a stewpan. Slix an ounce of flour smoothly with it, and stir the paste over the fire for throe minutes, then add gradually a pint of boiling stock. Stir the POU (643) POU sauce over the fire for a quarter of an hour. Draw it away for a minute that it may cool slightly, and mix with it the yolks of two eggs which have been beaten up with two table- spoonfuls of thick cream. Simmer the sauce again until it begins to thicken, but it must not boil. Add to it a table-spoonful of chopped parsley, a little pepper and salt, and a dozen mushroom buttons

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