Poulette Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Melt the butter and add flour, blending well without browning. Add a half pint of water or Consomme, the juice of half of a lemon, and let it simmer twenty minutes. Season to taste. Take from the f...
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Ingredients
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- The Yolks of 2 Eggs
- A Tablespoonful of Chopped Parsley
- ½ Pint of Consomme, or Water
- The Juice of an Onion
- The Juice of a Lemon
- Salt
- Pepper
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