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Sauce

Poulette Sauce

A sauce made by reducing veal broth, whisking egg yolks, and seasoning with parsley, lemon juice, pepper, and salt, served over veal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Poulette Sauce

Ingredients

Directions

Make the sauce

  1. Stew the veal slowly with the butter and veal broth for 1 hour.

  2. Remove the veal and reduce the broth to half its quantity.

  3. Beat the egg yolks well and pour the hot broth over them.

  4. Return the mixture to the stewpan and stir over low heat for 2 minutes.

  5. Add the chopped parsley, lemon juice, pepper, and salt.

Serve

  1. Pour the sauce over the veal and garnish with croutons.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the sauce and give it a smooth, rich body when gently heated.
Butter
Adds fat for richness and a smooth mouthfeel to the sauce.
Veal broth
Forms the flavorful base of the sauce, concentrated by reduction.

The step that matters

Return the mixture to the stewpan and stir over low heat for 2 minutes. Egg yolks thicken through gentle heat, but too much heat scrambles them into lumps. Keeping the heat low and stirring constantly lets the sauce thicken smoothly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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