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Sauce Poulette
Recipe type: Sauce
Cuisine: French
For lamb and frog legs.
  • 2 cups sauce allemande
  • ½ cup mushroom cooking liquid
  • 1 tbsp. chopped parsley
  • 2 tbsp. (30 gr.) butter
  • juice of ½ lemon
  1. Reduce by boiling the mushroom and frog leg (if used) cooking liquid, then add the sauce allemande.
  2. Bring to a boil, simmer a few minutes until very smooth.
  3. Off the heat, add the lemon juice, the butter and the chopped parsley.