Poulette

By á-114543

Ingredients

• Allemande
• 1 c veloute
• 1 egg yolk
• 3 tbsp heavy cream
• 2-3 drops lemon juice
• salt and pepper to taste
• Poulette
• 2 oz sliced mushrooms
• 2 tsp diced shallot
• 2 tbsp heavy cream
• 1/2 tsp chopped parsley
• salt and pepper to taste

Preparation

Step 1

Bring veloute to simmer. Whip cream and egg yolk. Ladle 1/3 veloute into mixture whisking constantly. Add liason to veloute. Don’t boil. Add lemon juice and season. Strain.


Saute mushrooms and shallots in butter. Add to allemande with heavy cream lemon juice and salt and pepper