Poullette Sauce

Name: Poullette Sauce
Ingredients: a pint of boiling Veloute Sauce; the yolks of three eggs; half a cup of cream; two ounces of butter; the juice of one-half a lemon

From Louis' every woman's cook book, 1910

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 31. The excerpt below is the record exactly as published.

POULETTE SAUCERS Add to a pint of boiling Veloute Sauce the yolks of three eggs, mixed with half a cup of cream. Stir well. Before using, add two ounces of butter and the juice of one-half a lemon

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