Poulette Sauce

Ingredients

• 3 ozs. of fresh butter
• 3 ozs. of flour
• a pint of boiling stock
• the yolks of two eggs
• two tablespoonfuls of thick cream
• a tablespoonful of chopped parsley
• a little pepper and salt
• a dozen mushroom buttons

Method

1. 1

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

2. 2

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

3. 3

   Cool slightly, then mix in beaten egg yolks and cream.

4. 4

   Simmer until thickened, adding parsley, pepper, salt, and mushroom buttons before serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 389. The excerpt below is the record exactly as published.

Poulette Sauce. — Take 3 ozs. of fresh butter; cut from it a little piece the size of a nut, and melt the rest in a stewpan. Mix 3 ozs. of flour smoothly with it, and stir the paste over the fire for three minutes, then add gradually a pint of boiling stock. Stir the sauce over the fire for a quar- ter 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. Sim- mer 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

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