Poulette Sauce

Method

Mix three raw yolks of eggs in a basin with two tablespoonfuls of lemon juice, a gill of thick cream, a saltspoonful of salt and a tiny dust of cayenne pepper; stir this into a pint of boiling Veloute sauce over the fire until it thickens, then tammy and add a tablespoonful of chopped white cooked mushrooms, two finely chopped eschalots and a dessertspoonful of chopped parsley.

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