Sauce a la poulette (or domestic allemande sauce)

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

Base sauce

one pint of chicken broth ↝ Soup, chicken broth or bouillon, dry [Soups, Sauces, and Gravies]
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one ounce of ﬂour ↝ Flour, 00 [Cereal Grains and Pasta]
pepper and salt seasoning ↝ Spices, pepper, black [Spices and Herbs]

Finishing

the strained and well-beaten yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a couple of tablespoonfuls of chopped button mushrooms, which have been separately stewed in milk ↝ Mushrooms, white button [Vegetables and Vegetable Products]
Some of the milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (5)

Make an ordinary thin sauce blonde with one pint of chicken broth, one ounce of butter, one ounce of flour, and pepper and salt seasoning.
Stir well for a quarter of an hour, and it will be a thin white sauce.
Then add en bain-marie one by one the strained and well-beaten yolks of two eggs.
Finish off with a pat of butter and a couple of tablespoonfuls of chopped button mushrooms, which have been separately stewed in milk.
Some of the milk should be added with them.

Original Text

Sauce a la poulette (or domestic allemande sauce) is worthy of distinction among ordinary white sauces. Its chief points are:— first, that it is ﬁnished with the raw yolks of eggs, and secondly, that it is garnished with button mushrooms. It is a creamy-looking sauce the colour of a rich custard. Make an ordinary thin sauce blonde with one pint of chicken broth, one ounce of butter, one ounce of ﬂour, and pepper and salt seasoning: stir well for a quarter of an hour, and it will be a thin white sauce: then add en bain-marie one by one the strained and well-beaten yolks of two eggs, ﬁnishing off with a pat of butter and a couple of tablespoonfuls of chopped button mushrooms, which have been separately stewed in milk. Some of the milk should be added with them. (See Mushrooms, Chapter XVI.)

Notes

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