Chapter III · The Small Compound Sauces · No. 101
101—Poulette Sauce
Boil for a few minutes one pint of Sauce Allemande, and add six tablespoonfuls of mushroom liquor. Finish, away from the fire, with two oz. of butter, a few drops of lemon-juice, and one teaspoonful of chopped parsley. Use this sauce with certain vegetables, but more generally with sheep’s trotters.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 101, p. 42. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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