Poulette Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Mix three raw yolks of eggs in a basin with two tablespoonfuls of lemon juice, a gill of thick cream, a saltspoonful of salt and a tiny dust of cayenne pepper; stir this into a pint of boiling Velo...
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Cooking tools:
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Saucepan
- Stove
Ingredients
- raw yolks of eggs
- parsley
- eschalots
- white cooked mushrooms
- veloute sauce
- cayenne pepper
- salt
- cream
- lemon juice
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