Poulette Sauce

Thumbnail of Poulette Sauce recipe

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.

No. 36