Sauce a la Poulette

Ingredients

• three sherry-glasses of water
• three ounces of butter
• the juice of half a lemon
• a pinch of salt
• a pinch of white pepper
• the yolks of four eggs
• in about a sherry-glass of water

Method

1. 1

   Put the water, butter, lemon juice, salt, and white pepper in a saucepan.

2. 2

   As soon as it begins to boil, take off the fire, and when boiling ceases, add the yolks of the eggs mixed with water.

3. 3

   Stir constantly to prevent the sauce from breaking, strain it, and add chopped parsley.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 17. The excerpt below is the record exactly as published.

Sauce a la Poulette. Put in a saucepan three sherry-glasses of water, three ounces of butter, the juice of half a lemon, and a pinch of salt and white pepper. As soon as beginning to boil, take off the fire, and, when boiling ceases, add the yolks of four eggs which you have previously mixed well, in about a sherry-glass of water

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