Poullette Sauce
From A guide to modern cookery, 1909
Serves 6
Use this sauce with certain vegetables, but more generally with sheep’s trotters.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 30. The excerpt below is the record exactly as published.
—POULETTE SAUCE Boil for a few minutes one pint of Sauce Allemande, and add six tablespoonfuls of mushroom liquor. Finish, away from the fire, with two oz. of butter, a few drops of lemon-juice, and one teaspoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.