Poulette Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

three raw yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two tablespoonsfuls of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a gill of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a tiny dust of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a pint of boiling Veloute sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a tablespoonful of chopped white cooked mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
two finely chopped eschalots
a dessertspoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (3)

Mix three raw yolks of eggs in a basin with two tablespoonsfuls of lemon juice, a gill of thick cream, a saltspoonful of salt and a tiny dust of cayenne pepper.
Stir this into a pint of boiling Veloute sauce over the fire until it thickens.
Tammy and add a tablespoonful of chopped white cooked mushrooms, two finely chopped eschalots and a dessertspoonful of chopped parsley.

Original Text

Poulette Sauce.—Mix three raw yolks of eggs in a basin with two tablespoonsfuls of lemon juice, a gill of thick cream, a saltspoonful of salt and a tiny dust of cayenne pepper; stir this into a pint of boiling Veloute sauce over the fire until it thickens, then tammy and add a tablespoonful of chopped white cooked mushrooms, two finely chopped eschalots and a dessertspoonful of chopped parsley.

Notes

—