Poulette

Allemande with mushroom cooking liquor and parsley. The sauce for anything poached that needs to taste of more than the stock it sat in.

500 ml — light chicken stock

25 g — plain flour

25 g — butter

150 g — button mushrooms

2 pc — egg yolk

80 ml — double cream

15 ml — lemon juice

15 g — parsley

5 g — salt

Cook the mushrooms in a little water with lemon and keep the liquor. That liquor, not the mushrooms, is what this sauce is built on.

Make a velouté with the white stock, add the mushroom liquor and reduce until it coats a spoon again.

Temper the yolks with cream, stir them in off the boil and never let it boil again. Add the parsley at the table, not in the pan — it goes grey in two minutes of heat.