|
|
|
|
|
|
Poulette Sauce | |||||||||
Course : Sauces Serves: 50 |
|
||||||||
Ingredients:
| |||||||||
Preparation / Directions:heat veloute sauce and mushrooms in a heavy saucepot, over a medium flame, until slightly reduced beat together egg yolks and cream in a stainless steel bowl slowly beat about one-third of the hot sauce into the cream mixture slowly stir the tempered cream mixture back into the hot sauce reheat to just below a simmer, but do not boil add minced parsley add lemon juice, salt, and white pepper to taste strain through a chinois keep warm serve warm
| |||||||||
Nutritional Information:44 Calories (kcal); 4g Total Fat; (88% calories from fat); 1g Protein; 1g Carbohydrate; 47mg Cholesterol; 5mg Sodium | |||||||||