Name: Poulette Sauce (Sauce a la Poulette)
Cuisine: United States
Ingredients: ½ Pint of Consomme, or Water; Salt and Pepper to Taste; A Tablespoonful of Chopped Parsley; The Yolks of 2 Eggs; The Juice of a Lemon; The Juice of an Onion; A Tablespoonful of Flour; A Tablespoonful of Butter

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