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
edit- ^ 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.
{{cite book}}: CS1 maint: numeric names: authors list (link) - ^ "Sauce ravigote, gribiche ou poulette ?". Le Monde.fr (in French). 2008-10-15. Retrieved 2020-10-16.