pouletten.

Brit.

/puːˈlɛt/, U.S.

/puˈlɛt/

Origin: A borrowing from French. Etymon: French poulette.

Etymology: < French poulette (in à la poulette , denoting a way of preparing a dish with such a sauce (1781 or earlier: see below); < à la à la prep. + poulette young hen: see pullet n.).The earliest attestation of the French phrase in this sense is apparently in an English context:1781 G. Dalrymple Pract. Mod. Cookery 88 When plain boiled, you may make them [sc. calves' feet] à la poulette, viz. fricassee.Compare also:1803 E. J. Eyre Observ. made Paris 122 Haricots verts à l'Anglaise, ou à la poulette, French beans, plain or with white sauce.It is recorded only from 1829 in dictionaries of French. French sauce poulette is apparently not attested before the 20th cent.

In full poulette sauce. In French cookery: a sauce made with butter, cream, and egg yolks.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > butter sauces

burneux1430

brown butter1653

butter1654

butter saucea1665

melted butter1807

poulette1813

black butter1824

rum butter1824

Montpellier butter1830

maître d'hôtel sauce1845

beurre noir1855

beurréa1865

sugar-butter sauce1901

brandy-butter1939

1813 L. E. Ude French Cook 389 The poulette is made with a little sauce tournée, which you reduce, and next thicken with the yolks of two eggs, to which you add a little parsley chopped very fine.

1877 E. S. Dallas Kettner's Bk. of Table 376 Poulette Relish..consists of shalots and mushrooms passed in butter, and served with chopped parsley in a Poulette sauce.

1907 G. A. Escoffier Guide Mod. Cookery i. iii. 42 Poulette Sauce. Boil for a few minutes one pint of Sauce Allemande, and add six tablespoonfuls of mushroom liquor. Finish..with two oz. of butter, a few drops of lemon-juice, and one teaspoonful of chopped parsley.

1957 M. McCarthy Memories Catholic Girlhood viii. 204 Sweetbreads, with patty shells, and with a poulette sauce.

1980 Illustr. London News Mar. 71/1 The cooked food was excellent, particularly the sauces we had—a butter one with the loup de mer and a lovely poulette sauce with the mussels.

2000 Evening Standard (Nexis) 14 Nov. 35 The chips..were..in some ways, more exciting than the murky poulette sauce in which the rough shellfish rattled.

This entry has been updated (OED Third Edition, December 2006; most recently modified version published online March 2022).

单词	poulette
释义	pouletten. Brit. /puːˈlɛt/, U.S. /puˈlɛt/ Origin: A borrowing from French. Etymon: French poulette. Etymology: < French poulette (in à la poulette , denoting a way of preparing a dish with such a sauce (1781 or earlier: see below); < à la à la prep. + poulette young hen: see pullet n.).The earliest attestation of the French phrase in this sense is apparently in an English context:1781 G. Dalrymple Pract. Mod. Cookery 88 When plain boiled, you may make them [sc. calves' feet] à la poulette, viz. fricassee.Compare also:1803 E. J. Eyre Observ. made Paris 122 Haricots verts à l'Anglaise, ou à la poulette, French beans, plain or with white sauce.It is recorded only from 1829 in dictionaries of French. French sauce poulette is apparently not attested before the 20th cent. In full poulette sauce. In French cookery: a sauce made with butter, cream, and egg yolks. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > butter sauces burneux1430 brown butter1653 butter1654 butter saucea1665 melted butter1807 poulette1813 black butter1824 rum butter1824 Montpellier butter1830 maître d'hôtel sauce1845 beurre noir1855 beurréa1865 sugar-butter sauce1901 brandy-butter1939 1813 L. E. Ude French Cook 389 The poulette is made with a little sauce tournée, which you reduce, and next thicken with the yolks of two eggs, to which you add a little parsley chopped very fine. 1877 E. S. Dallas Kettner's Bk. of Table 376 Poulette Relish..consists of shalots and mushrooms passed in butter, and served with chopped parsley in a Poulette sauce. 1907 G. A. Escoffier Guide Mod. Cookery i. iii. 42 Poulette Sauce. Boil for a few minutes one pint of Sauce Allemande, and add six tablespoonfuls of mushroom liquor. Finish..with two oz. of butter, a few drops of lemon-juice, and one teaspoonful of chopped parsley. 1957 M. McCarthy Memories Catholic Girlhood viii. 204 Sweetbreads, with patty shells, and with a poulette sauce. 1980 Illustr. London News Mar. 71/1 The cooked food was excellent, particularly the sauces we had—a butter one with the loup de mer and a lovely poulette sauce with the mussels. 2000 Evening Standard (Nexis) 14 Nov. 35 The chips..were..in some ways, more exciting than the murky poulette sauce in which the rough shellfish rattled. This entry has been updated (OED Third Edition, December 2006; most recently modified version published online March 2022). < n.1813
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