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This is the foundation for the following “grand” sauces: Poulette, Allemande, Uxelles, Soubise, Ste. Ménehould, Périgueux, Suprême, besides all the simpler ones, which take their name from the chief ingredient, such as caper, cauliflower, celery, lobster, etc., etc.
But for all that, be gentle and watchful; be womanlike, we ask no more; and God reward you! Even while it was taking all the two women's strength to hold the door against Death, the sick man himself laid a grief upon them. "Mother," he said to Madame John, quite a master of French in his delirium, "dear mother, fear not; trust your boy; fear nothing. I will not marry 'Tite Poulette; I cannot.
Fill the skin of the fish with the mixture and boil with sliced onions, a few lemon slices, some parsley and a tablespoonful of butter, salt and pepper, until done. Serve hot or cold. Eels a la Poulette. Clean and skin the eels; let boil with salt, pepper and vinegar. Then cut into three-inch pieces.
The only advantage in a private family of making it thus thick is when, perhaps, two or three sauces are needed for a dinner; for example, a plain white sauce for a vegetable, caper, lobster, or cardinal for other purposes, and perhaps poulette, d’Uxelles, or other pale sauce for an entrée; but when one sauce only is required, it is best to make that one from the beginning; that is to say, make white sauce with the additions that form it into Allemande, suprême, or whatever you require.
So the young Dutchman spent the afternoons at his dormer window reading and glancing down at the little casement opposite, where a small, rude shelf had lately been put out, holding a row of cigar-boxes with wretched little botanical specimens in them trying to die. 'Tite Poulette was their gardener; and it was odd to see, dry weather or wet, how many waterings per day those plants could take.
Most of the horses we had had along these Normandy high-roads, had answered to names that had helped to italicize the features of the country. Could Poulette, the sturdy little mare, with whom only an hour ago we had parted forever, have been given a better sobriquet by which to have identified for us the fat landscape?
Make the sauce again as soon as possible, so that your eye may not lose the impression. Poulette Sauce. Make Allemande sauce as directed in the foregoing recipe; add a wineglass of white wine. If sweetbreads or chicken are to be cooked in the sauce, as is not unusual, of course the eggs must be left out until the last thing. Anything served with this sauce is called
He waited a moment, politely cursed the dust, knocked again, threw his slender sword-cane under his arm, and wiped the inside of his hat with his handkerchief. Madame John held a parley with him at the wicket. 'Tite Poulette was nowhere seen. He stood at the gate while Madame John went up-stairs. Kristian Koppig knew him. He knew him as one knows a snake. He was the manager of the Salle de Condé.
Old Pierre of later days, who was found dead out on the Colma road some two years after the fire of 1906, was a waiter at the Poodle Dog when it started, and by saving his tips and making good investments he was able to open a similar restaurant at Stockton and Market, which he called the Pup. The Pup was famous for its frogs' legs a la poulette.
That was what Beresford had done with Pierre Poulette after the Frenchman had killed Buckskin Jerry. He had followed the man for months, captured him, lived with him alone for a fourth of a year in the deep snows, and brought him back to punishment. It was easy enough to plead that this situation was a wholly different one. Pierre Poulette was no such dangerous wild beast as Bully West.
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