Sauce a la Poulette

Ingredients

• one pint of chicken broth
• one ounce of butter
• one ounce of flour
• the yolks of three eggs
• a couple of table-spoonfuls of chopped mushrooms
• pepper and salt to taste

Method

1. 1

   Make a thin sauce with broth, butter, flour, pepper, and salt.

2. 2

   Stir for a quarter of an hour, then add beaten yolks and finish with butter and mushrooms.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 48. The excerpt below is the record exactly as published.

Sauce a la poulette is worthy of distinction among ordi- nary white sauces. Its chief points are : first, that it is thickened with the yolks of eggs instead of flour ; secondly, that it is garnished with button mushrooms. It is a creamy looking sauce the colour of a rich custard. Make an ordinary thin sauce hlonde with one pint of chicken broth, one ounce of butter, one ounce of flour, pepper and salt to taste : stir well for a quarter of an hour, and it will be a thin white sauce : then add en hain-inarie one by one the strained and well beaten yolks of three eggs, finish off with a pat of butter, and a couple of table-spoonfuls of chopped mushrooms. The pulp of some large sweet onions that have been simmered in milk till tender, and passed through the sieve, when worked into sauce hlonde, with a spoonful of cream for high days and holidays, gives you sauce soubise. Equal portions of boiled carrot, French beans, turnip or knolkhol, cut into small dice, with a few peas, asparagus points, and haricot beans, and gently heated in sauce hlonde^ form that charming assistance to a dish of grilled cutlets, or any plain entree, called macedoine de legumes. Be care- ful not to masli the vegetables, so do not overboil them in the first instance.* Sauce Milanaise is a delicious variation of sauce souhise. Cut up two parboiled Bombay onions, and put them into a sauce-pan with an ounce of butter, a pinch of sugar, and a salt-spoonful of salt ; add a table-spoonful of previously boiled rice, or pearl barley, and moisten with a breakfast- * Any four of these vegetables are enough for a macedoine. — W. 84 CULINARY JOTTINGS FOR MADRAS. cupful of broth ; let them cook slowly, and when the onions are done, add a table-spoonful of finely grated mild cheese (Parmesan for choice), stir the mixtui-e, pass it through a sieve, and mingle it with half a pint of rich sauce blonde, or — for your birthday, wedding day, or the christening day of your first baby — with boiling cream. There is no sauce more popular with judges of good food than SoUandaise ; in perfection it is a grand sauce, and not very easy to make. In its homely form it may be described as sauce blanche, to which a few yolks of eggf>, have been added, and a squeeze of lime juice. In its more elaborate treatment, it becomes a custard of volks of egsrs water, vinegar or lime juice, and butter. Some are in favour of vinegar, others prefer lime juice, which they work thus : Beat up the yolks of three eggs

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