Sauce Pompadour

Ingredients

• 2 07. butter
• ^ pint veloute or AUemande sauce
• i shallot
• 6 preserved mushrooms
• 2 yolks of eggs
• gill cream
• i teaspoonful chopped parsley
• salt
• pepper
• a grate of nutmeg

Method

1. 1

   Peel and chop the shallot, and mince finely the mushrooms.

2. 2

   Blend the shallot in an ounce of butter, but do not let it take colour; put in the mushrooms and stir over the fire until all moisture is absorbed, then add the sauce, stir until it boils, skim well, and let it cook a few minutes.

3. 3

   Beat up the yolks of eggs with the cream and parsley, stir this into the sauce, and season with salt, pepper, and a little nutmeg; finish with the remaining ounce of butter, but do not let it boil again.

4. 4

   Keep in the bain-marie until required for serving.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 77. The excerpt below is the record exactly as published.

Sauce Pompadour. 2 07. butter, ^ pint veloute or AUemande sauce, i shallot, 6 preserved mushrooms, 2 yolks of eggs, \ gill cream, i teaspoonful chopped parsley, salt,"pepper, and a grate of nutmeg

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