Poulette Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic white sauce thickened with an egg yolk and cream liaison that's flavoured with lemon juice and parsley and served with fried mushrooms. The full recipe is presented here and I hope you enjoy this classic British version of: Poulette Sauce.
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This is a classic recipe for a Victorian version of Poulette Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 36.—POULETTE SAUCE
Put a gill of white sauce, No. 13, into a stewpan; add thereto a leason of three yolks of eggs and a little cream, pepper and salt, half the juice of a lemon, and stir it over the fire until the leason is set; then add some chopped parsley and a few turned mushrooms, and serve as directed.
Modern Redaction
Ingredients:
140ml cream béchamel sauce
3 egg yolks
2 tbsp cream
salt and freshly-ground black pepper, to taste
juice of 1/2 lemon
2 tbsp parsley, finely chopped
6 button mushrooms, peeled and fried
Method:
Begin with the egg liaison. Beat together the egg yolks and cream in a bowl. Add the seasonings then whisk in the lemon juice. Pour the béchamel sauce into a pan then beat in the egg liaison. Heat gently, stirring constantly, until the mixture thickens.
Take off the heat, stir in the parsley and button mushrooms then serve.
