Poulette Sauce--Chef Larry Walker, Jr.
1/2 oz. shallots, minced
2 oz. mushrooms, sliced
2 oz. butter
salt and black pepper, to taste
4 oz. Brandy, E & J
1/4 oz. lemon juice
8 oz. chicken stock
16 oz. heavy cream (40%)
1 oz. parsley, fresh, chopped
4 oz. Roux (equal parts butter and flour)
Saute shallots and mushrooms in butter, deglaze with brandy. Add chicken stock and heavy cream, bring to a simmer, add lemon juice, salt and pepper. Thicken sauce with roux until slightly thickened, add parsley and stir. Remove from heat and serve.