Poulette Sauce

Sauce a la Poulette

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • The Yolks of

Method

Melt the butter and add flour, blending well without browning. Add a half pint of water or Consomme, the juice of half of a lemon, and let it simmer twenty minutes. Season to taste. Take from the fire, add the yolks of two well-beaten eggs and the juice of an onion, and serve immediately. No Sauce into which the yolks of eggs are beaten must be set on the fire after adding these. To keep