142 Sauce Poulette

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 2 dl (7 fl oz or U.S. cup) mushroom cooking liquor in a pan and reduce by two-thirds; add 1 litre ( pt or U.S. cups) Sauce Allemande and allow to simmer for a few minutes. Finish, away from the heat, with a little lemon juice, 60 g (2 oz) butter and 1 tbs chopped parsley.

This sauce is suitable for serving with certain vegetables but is eminently suitable for serving with sheep’s trotters.