Poulette sauce is a classic sauce of French cuisine. It is made with mushrooms and allemande sauce, then finished with Noilly Prat, lemon juice, butter and chopped parsley.
This sauce can be used for vegetables, but it is mainly served with sheep's feet.
References
- Escoffier, Auguste (1846-1935) Auteur du texte (1912). Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu.
{{cite book}}: CS1 maint: numeric names: authors list (link) - "Sauce ravigote, gribiche ou poulette ?". Le Monde.fr (in French). 2008-10-15. Retrieved 2020-10-16.