Poulette Sauce

Sauce a la Poulette

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • The Yolks of 2 Eggs
  • A Tablespoonful of Chopped Parsley
  • ½ Pint of Consomme, or Water
  • The Juice of an Onion
  • The Juice of a Lemon
  • Salt and Pepper to Taste


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 warm, set in a bowl of boiling water (in a bain-marie) till ready to serve. It is best served immediately.