Sauce Poulette from New York Times Menu Cookbook by Craig Claiborne
Sauté the mushrooms and onions in the butter and lemon juice. Blend in the flour. Add the stock and cream and cook, stirring vigorously with a wire whisk, until
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Cooking tools:
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 tablespoon finely chopped onion
- Dash of freshly ground white pepper
- 3 tablespoons butter
- 1¼ teaspoons salt
- 1 teaspoon lemon juice
- 2 tablespoons all-purpose flour
- 1 cup Chicken Stock
- ¼ cup heavy cream
- 1 egg yolk
- ¼ cup sherry or other white wine
- ½ cup sliced fresh mushrooms
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