| 释义 |
‖ poulette|pulɛt|
[Fr. poulette young hen.]
In full, poulette sauce. In French Gastronomy, a sauce made with butter, cream and egg-yolks.
1813L. E. Ude French Cook 389 The poulette is made with a little sauce tournée, which you reduce, and next thicken with the yolks of two eggs, to which you add a little parsley chopped very fine. 1877E. S. Dallas Kettner's Bk. of Table 376 Poulette Relish..consists of shalots and mushrooms passed in butter, and served with chopped parsley in a Poulette sauce. 1907A. Escoffier Guide Mod. Cookery iii. 42 Poulette Sauce. Boil for a few minutes one pint of Sauce Allemande, and add six tablespoonfuls of mushroom liquor. Finish..with two oz. of butter, a few drops of lemon-juice, and one teaspoonful of chopped parsley. 1957M. McCarthy Memories Catholic Girlhood viii. 204 Sweetbreads, with patty shells, and with a poulette sauce. 1977Rossant & Davis tr. Bocuse's New Cuisine 330 Poulette Sauce..butter..flour..bouillon..mushroom. |