Poulette sauce

Poulette sauce is a classic sauce of French cuisine. It is made with mushrooms and allemande sauce, then finished with Noilly Prat, lemon juice, butter and chopped parsley.[1]

This sauce can be used for vegetables, but it is mainly served with sheep's feet.[2]

References
  1. Escoffier, Auguste (1846-1935) Auteur du texte (1912). Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu.
  2. "Sauce ravigote, gribiche ou poulette ?". Le Monde.fr (in French). 2008-10-15. Retrieved 2020-10-16.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.