Sauce d la Poulette

Ingredients

• one pint of chicken broth
• two tablespoonfuls of chopped button mushrooms
• the yolks of two eggs
• a pat of butter

Method

1. 1

   Add chicken broth to the roux, season lightly, and stir for a quarter of an hour.

2. 2

   Add strained egg yolks, a pat of butter, and stewed mushrooms to the sauce in a bain-marie.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 84. The excerpt below is the record exactly as published.

Sauce d la Poulette , Soubise Sauce, Sauce Milanaise, the brown and slightly sharp Sauce Robert, and of hot sharp Sauces. For Maitre d’ Hotel Sauce, which is so good with 'white fish, potatoes, and many vegetables, add to the Sauce Blonde at least a tablespoonful of parsley, blanched, dried in a cloth, and then minced. Finish, off the fire, with the yolk of an egg well beaten up in a little of the Sauce Blonde, and squeeze into it a few drops of lemon-juice. Or melt an ounce of maitre d’hotel butter in half a pint of Sauce Blonde. Sauce d la Poulette is a richer, but a very useful sauce. Add one pint of chicken broth made from giblets and bones to the usual roux, season lightly -with pepper and salt, and stir well for a quarter of an hour. It will now be a thin white sauce. Have ready two tablespoonfuls of chopped button mushrooms stewed in milk. Put the sauce in the bain-marie, and add first the strained and well-beaten yolks of two eggs, then a pat of butter

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