POULETTE SAUCE

Ingredients:

1 qt.          Allemande Sauce

8 oz.         Mushrooms, sliced

1/2 oz.      Shallot, fine dice

1 oz.         Butter

2 fl. oz.     Heavy Cream

1 Tbsp.     Parsley, chopped

TT             Lemon Juice

Procedure:

1. Sauté mushrooms and shallots in butter.

   

2. Add to lightly simmering allemande sauce and stir in the heavy cream.

   

3. Just before service stir in lemon juice to taste and garnish with parsley.

PREP TIME:

YIELD:

Pro Tip:

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