Recipes > Sauces & Spreads > Poulette Sauce

Poulette Sauce

Ingredients

• piece of butter the size of an egg
• 1 tablespoonful of flour
• 1 glass of warm water
• 1 wine-glass of white wine
• salt
• pepper
• 1 sprig of parsley
• 1 sprig of thyme
• 1 bay-leaf
• 1 chopped shallot
• a little nutmeg
• 4 small white onions
• 2 or 3 mushrooms

Instructions

Set a stewpan on the fire with the butter in it; when melted, sprinkle in it the flour, stirring the while; pour gently in it also, and little by little, the warm water and white wine, or broth instead of both, salt, pepper, the parsley, thyme, bay-leaf, shallot, nutmeg, onions, and mushrooms (the latter cut fine and fried in butter before using them); simmer till the whole is well cooked, strain and use.

In case it should be found too light, add when done, and before taking from the fire, two or three yolks of eggs, and the juice of a lemon.

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Source

Hand-Book of Practical Cookery (1884).

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