Poulette Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 2 décilitres mushroom cooking liquid (cuisson de champignons)
- 1 litre Allemande sauce (mother sauce)
- 1 dash lemon juice (jus de citron)
- 60 grammes butter (beurre)
- 1 tablespoon parsley, chopped (persil haché)
Instructions
- Reduce the mushroom cooking liquid by two-thirds over heat. Add one litre of Allemande sauce and bring to a simmer for a few minutes. Remove from heat. Finish the sauce off the fire with a dash of lemon juice, the butter, and the chopped parsley.