Sauce Poulette

Course : French
Serves: 1
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2 tablespoons butter
1 tablespoon flour
2 cups clear chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 sprigs parsley
2 large egg yolks
1 medium lemon -- juice only
1 tablespoon finely chopped parsley
1 1/2 pounds pork sausage
1/4 cup water
3/4 cup dry white wine
1 tablespoon butter
1 tablespoon flour
1 cup consomme
1 large egg yolk
1 tablespoon lemon juice

Preparation / Directions:

In medium-size heavy saucepan, heat 1 tablespoon butter. Add flour and cook for 1 minute, stirring constantly. Stir in chicken broth. Add salt, pepper, and sprigs of parsley. Bring to boil, stirring occasionally. Lower flame and simmer for 30 minutes. Discard sprigs of parsley. Blend sauce with yolks. Off fire, add lemon juice, chopped parsley, and remaining butter cut into small pieces. Stir until butter is melted and well blended. Serve hot. Good with mussels, oysters, white meat, and vegetables. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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