Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Poulette Sauce

To [White Sauce] add one half cup cream; when boiling pour on to two egg yolks slightly beaten, cook one minute; add one tablespoon butter, one tablespoon chopped parsley, and two tablespoons lemon juice.

Port Sauce

To [Brown Sauce] add two tablespoons butter in which have been cooked one tablespoon onion, one tablespoon Worcestershire Sauce, and one half cup Port wine.