Rich Poulette Sauce

Ingredients

• two tablespoons melted butter
• two tablespoons flour
• one-half teaspoon salt
• one-half teaspoon pepper
• one pint heated cream or milk
• half a teaspoon lemon juice
• two well-beaten yolks of eggs

Method

1. 1

   Blend butter and flour, stir in heated cream until thick.

2. 2

   Add lemon juice and yolks quickly, remove from fire.

As published

This recipe was extracted from Council cook book (1908), page 11. The excerpt below is the record exactly as published.

Rich Poulette Sauce. Into two tablespoons melted butter smooth two tablespoons flour, one-half teaspoon each salt and pepper. Stir in gradually one pint heated cream or milk, stir until thick, then add half a teaspoon lemon juice. Have ready two w^ll-beaten yolks of eggs and throw in quickly to the thickened sauce, remov- ing almost immediately from fire. Mussels. ' Into a saucepan put a large spoon butter, one- half onion chopped, one-half clove of garlic. Let it brown lightly and blend in a large spoon of flour. Add the mussels (two pounds) that have been well cleaned, salt, pepper to taste, one-half cup water or stock. Cover and steam till the shells open, and add chopped parsley. Stewed Lobster. One lobster, one-fourth wine glass of wine, one- third pint milk, three eggs (yolks only), one-half tea- spoon sal

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