Recipes > Sauces & Spreads > Poulette Sauce

Poulette Sauce

(For Chicken-Breasts, Sweetbreads, and Other Entrees)


  • 1 pint of white sauce
  • 4 yolks
  • 1 cupful of cream
  • 1 tablespoonful of butter
  • juice of 1/2 lemon
  • 1 tablespoonful of chopped parsley
  • dash of nutmeg


Take the white sauce made with chicken or veal stock instead of milk. Beat the yolks with the cream. Remove the sauce from the fire, and add it slowly to the eggs and cream, stirring all the time. Put it again on the fire a moment to thicken; but do not let it boil, or it will curdle. Add the butter slowly, a small piece at a time, the lemon juice, parsley, and nutmeg. Serve at once. Do not put the sauce together until it is time to serve, as it is likely to curdle after the eggs and lemon-juice are in. Stir constantly, and for a moment after removing from the fire.


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The Century Cook Book (1901).

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