Sauce Poulette
Allemande with mushrooms, parsley and lemon
Allemande with mushrooms and a great deal of parsley and lemon. Classically served with tripe, brains or mussels — anything that wants brightening rather than enriching.
Ingredients
- 3 cups Sauce Allemande (see Sauce Allemande)
- 8 ounces button mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 3 tablespoons chopped flat-leaf parsley
- Kosher salt and white pepper
Instructions
- Melt the butter in a pan over medium heat, add the mushrooms and a pinch of salt, and cook until they have released their liquid and it has evaporated, about 8 minutes.
- Add the allemande and simmer gently for 10 minutes.
- Off the heat, stir in the lemon juice and parsley. Season with salt and white pepper.
- Serve at once, while the parsley is still green.