| 单词 | poulette sauce |
| 释义 | > as lemmaspoulette sauce In full poulette sauce. In French cookery: a sauce made with butter, cream, and egg yolks. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > butter sauces burneux1430 brown butter1653 butter1654 butter saucea1665 melted butter1807 poulette1813 black butter1824 rum butter1824 Montpellier butter1830 maître d'hôtel sauce1845 beurre noir1855 beurréa1865 sugar-butter sauce1901 brandy-butter1939 1813 L. 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. 1877 E. 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. 1907 G. A. Escoffier Guide Mod. Cookery i. 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. 1957 M. McCarthy Memories Catholic Girlhood viii. 204 Sweetbreads, with patty shells, and with a poulette sauce. 1980 Illustr. London News Mar. 71/1 The cooked food was excellent, particularly the sauces we had—a butter one with the loup de mer and a lovely poulette sauce with the mussels. 2000 Evening Standard (Nexis) 14 Nov. 35 The chips..were..in some ways, more exciting than the murky poulette sauce in which the rough shellfish rattled. < as lemmas |
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