Poulette
By á-114543
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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
Details
Adapted from goo
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
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