Sauce Poulette
From The "Queen" cookery books: Entrees, 1901
Sauce Poulette can be modified by adding mushrooms and shallots.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 95. The excerpt below is the record exactly as published.
a little finely minced parsley, and a spoonful or so more of cream at the last, becomes Sauce poulette ; or, if minced mushrooms and a suspicion of shallot
Cook this with the app: pantry check, scaling, and the assistant.