Sauce Poulette

Preparation info

  • About

    1½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup sliced fresh mushrooms
  • 1 tablespoon finely chopped onion
  • 3 tablespoons butter
  • 1 teaspoon lemon juice
  • 2 tablespoons all-purpose flour
  • 1 cup Chicken Stock
  • ¼ cup heavy cream
  • teaspoons salt
  • Dash of freshly ground white pepper
  • ¼ cup sherry or other white wine
  • 1 egg yolk


    1. Sauté the mushrooms and onions in the butter and lemon juice. Blend in the flour. Add the stock and cream and cook, stirring vigorously with a wire whisk, until the mixture is thickened and smooth. Add the seasonings and wine.

    2. Beat the egg yolk with a little of the sauce and add to the remaining sauce in the pan. Cook for one minute.

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