Definition

Noun: 1. A sauce: A specific type of sauce in French cuisine, consisting of an allemande sauce (a velouté sauce enriched with egg yolk) that has been finished with chopped parsley.

Usage Notes

• Culinary Term: "Poulette" is a specialized term used almost exclusively in professional and classical cooking contexts. It is not a common word in everyday English conversation.
• Sauce Classification: It is a derivative or variation of the mother sauce "allemande." The defining characteristic is the addition of parsley.
• Application: Traditionally, poulette sauce is served with specific dishes, often those featuring poultry, offal (like kidneys or sweetbreads), or certain vegetables.

Examples

• The chef prepared the veal kidneys with a classic poulette.
• For the vegetable course, asparagus was served with a light poulette sauce.
• The recipe calls for finishing the allemande with parsley to make a poulette.

Advanced Usage

• In Recipe Names: The word "poulette" often appears in the names of classic French dishes to indicate the type of sauce used, e.g., (veal kidneys with poulette sauce).

Variants and Related Words

• Allemande sauce (n): The foundational sauce (a velouté thickened with egg yolk) from which poulette is made.
• Velouté (n): One of the five French "mother sauces," made from a light stock (like chicken or fish) and a roux, which forms the base for allemande sauce.
• À la poulette (adj. phrase): A French culinary phrase meaning "prepared or served with poulette sauce."

Synonyms

• Parsley sauce: A very general and non-specific English term that could describe a sauce containing parsley, but it does not carry the specific classical technique and base implied by "poulette."

Related Culinary Terms

• Finishing herb: A herb like parsley, chervil, or tarragon added at the end of cooking a sauce for fresh flavor and color, as is done to make a poulette from an allemande.

Noun

1. allemande sauce with chopped parsley