Recipes > Sauces & Spreads > Poulette Sauce

Poulette Sauce


  • 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


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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Hand-Book of Practical Cookery (1884).

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