Recipe or source entry
Poulette Sauce
Put a gill of white sauce, No. 13, into a stewpan; add thereto a leason of three yolks of eggs and a little cream, pepper and salt, half the juice of a lemon, and stir it over the fire until the leason is set; then add some chopped parsley and a few turned mushrooms, and serve as directed.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/poulette-sauce.html- Legacy revision
8531e8373e9b- Source checksum
91089e831575bb04ff0f0e20a64e582838227832666ebbb14d08b5ae9c204a7c- Legacy text checksum
168ec15e7e3866f4cd767fadcb99ea169952d8271495b12504c61dd427074d68
Cite this page
Poulette Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/poulette-sauce.html