Sauce Poulette

Serving Size : 1
Ingredients

for prepare Sauce Poulette

:

Amount	Measure	Ingredient - Preparation Method
2	tablespoons	butter
1	tablespoon	flour
2	cups	clear chicken broth
1/2	teaspoon	salt
1/4	teaspoon	pepper
2	sprigs	parsley
2		egg yolks
1		lemon - juice only
1	tablespoon	finely chopped parsley

In medium-size heavy saucepan, heat 1 tablespoon butter. Add flour and cook for 1 minute, stirring constantly. Stir in chicken broth. Add salt, pepper, and sprigs of parsley. Bring to boil, stirring occasionally. Lower flame and simmer for 30 minutes. Discard sprigs of parsley. Blend sauce with yolks. Off fire, add lemon juice, chopped parsley, and remaining butter cut into small pieces. Stir until butter is melted and well blended. Serve hot. Good with mussels, oysters, white meat, and vegetables. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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