|Poulette sauce||1 Cup (16 tbs)|
|Cream||1 Cup (16 tbs)|
1.In a pot, slowly add with constant stirring, the poulette to the egg yolks, beat in the cream and reheat over hot water
2.Beat well and serve at once
3.Serve with any kind of meat
It is improved by adding, a little at a time, one tablespoon butter, the juice of half a lemon, a tablespoon of chopped parsley and a dash of nutmeg.