Poulette Sauce
in its best form, is no other than Allemande or Almayne sauce. Most commonly it is a mock Almayne made as follows. Stir on the fire for a quarter of an hour three ounces of butter, three of flour, and nearly a pint of white broth, which in the case of fowls will be the broth in which they have boiled. Then add a leason of two or three yolks of eggs, and finish with lemon-juice. Mushrooms, shalots and parsley are added to form what is called the Poulette Ragout or Relish.
It has already been explained that the Almayne, or Allemande, is an attempt to improve upon the Dutch sauce; and since Poulette is now described as a mock Almayne, it may likewise be described as a parody of the Dutch. It is a Dutch sauce with a little less of eggs and a good deal less of butter; but with flour in it (which the Dutchman never uses), and with white broth instead of water.
Poulette means a hen chicken, and the Poulette sauce is but the enrichment with eggs of the white parsley-andbutter sauce so well known in England as the clothing of boiled chicken. It is sometimes in English books named lemon sauce, because finished with lemon-juice.
Prawn