Sauce Poulette

Preparation info
  • About

    1½ cups

    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup sliced fresh mushrooms
  • 1 tablespoon finely chopped onion
  • 3

Method

  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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