A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 527
Poulette Sauce
Sauce a la Poulette
❦
Pour a pint of veloute (No. 415) into a saucepan; let it boil, then thicken it with four raw egg-yolks diluted with a little cream; add at the last moment two ounces of butter, the juice of a lemon and some chopped parsley.