Sauce Supreme

Ingredients

• One ounce of flour
• Half a gill of cream
• One ounce of butter
• Lemon juice
• One gill and a half of good veal or chicken stock
• Salt

Method

1. 1

   Put the butter into a stewpan, and when melted add the flour; stir it over a slow fire for ten minutes, taking care it does not brown; add the stock, and stir till it is well boiled and very smooth; add the cream, a few drops of lemon juice, a pinch of salt, and it is ready for use.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 22. The excerpt below is the record exactly as published.

sauce supreme poured over them. §AUGES, ETC. DUNPHAIL MUSTARD Ingredients Two tablespoonfuls of mustard. One teaspoonful of Harvey sauce. One teaspoonful of common One teaspoonful of mushroom vinegar. ketchup. One teaspoonful of Tarragon A little pounded sugar and salt. vinegar. Mix all together and use at table instead of ordinary mustard. GREEN TOMATO PICKLE Ingredients Five pounds of green tomatoes. Half a teaspoonful of cayenne Salt. pepper. One quart of vinegar. A quarter of an ounce of cinna= Three=quarters of a pound of mon. sugar. A quarter of an ounce of pepper= Half a pound of sliced onions. corns. A quarter of an ounce of cloves. Slice the tomatoes, sprinkle them with salt, and let them stand one night; strain them, add them to the other ingredients, and simmer all gently till tender. Keep in an airtight jar. * VEGETABLE MARROW PICKLE Ingredients One large marrow. One ounce of turmeric. Salt. A few chillies. Two quarts of common vinegar. A little cayenne pepper. One pound of loaf sugar. A few eschalots. 60 SAUCES, ETC. 61 Peel and cut the marrow into pieces as large as a walnut; sprinkle it with salt, and let it stand for twelve hours; then drain it free from liquor. Take the other ingredients and boil them together for twenty minutes; then put in the marrow and boil it for two minutes. Bottle when cold. SALAD DRESSING Ingredients The yolk of one hard°boiled egg. One small teaspoonful of sugar. One teaspoonfnl of salad oil. One small teaspoonful of salt. Half a teaspoonful of mustard. To be well mixed with a wooden spoon. Then add : Three tablespoonfuls of cream. One teaspoonful of Tarragon One and a half tablespoonfuls of vinegar, vinegar. SAUCE FOR BEETROOT SALAD Ingredients A small quantity of vinegar. A little mustard. A smaller quantity of Tarragon Pounded sugar. vinegar. Two tablespoonfuls of cream. Mix, and pour it over the sliced beetroot. DUCK SAUCE (Sir Alexander Gordon Cumming's) Ingredients Two tablespoonfuls of port wine. A small pinch of salt. Two tablespoonfuls of gravy. A very little anchovy and Harvey A little mustard and Chili vinegar. sauce. Serve very hot. 62 OCKLYE COOKERY BOOK DUTCH SAUCE Ingredients The yolks of four eggs. One tablespoonful of lemon juice Two ounces of butter. or common vinegar. One tablespoonful of Tarragon Cayenne pepper. vinegar. Cream. Two blades of mace. Put the yolks of t^g, butter, Tarragon vinegar, lemon juice or common vinegar, mace, a small pinch of cayenne pepper, and a little cream into a stewpan; set it in a bain marie, or another saucepan of boiling water, and let it cook until it is the thickness of custard. It must be stirred all the time. BROWN FISH SAUCE Ingredients One ounce of flour. Harvey sauce. One ounce of butter. One small eschalot. Half a pint of gravy or stock. Two mushrooms. Two tablespoonfuls of fish stock. Browning. Melt the butter, and fry the finely chopped eschalot and mushrooms for about five minutes, without letting them brown; then stir in the flour, add the gravy, fish stock, two or three drops of Harvey sauce, and a little browning; let it simmer for about twenty minutes. WHITE FISH SAUCE Ingredients Gravy. A blade of mace. Half a teaspoonful of anchovy Cream. sauce. The yolks of two eggs. Take a little strong gravy, mace, anchovy sauce, and some thick cream. Boil these together. Mix up the SAUCES, ETC. 63 yolks of egg- with some cream (cold) and add it to the rest when boiled. This sauce is good with fillets of lemon sole, etc., tied in curls, and boiled; remove the thread, dish them up, and pour the sauce round them. SAUCE FOR QREY MULLET Ingredients One glass of port wine. Cinnamon. Three mushrooms or trufBes. Brown sauce. Parsley. Make a brown sauce; add the port wine, the mush- rooms or truffles finely chopped, a sprig of parsley and a taste of cinnamon. Simmer for half an hour. MAYONNAISE SAUCE Ingredients The yolks of two eggs (raw). Two tablespoonfuls of salad oil. One dessertspoonful of Tarragon Salt and pepper, yinegar. Chives and mustard. Put the yolks of egg into a basin, with a pinch of salt and a little pepper; stir this well with a wooden spoon, dropping the oil in carefully, drop by drop; when this is as thick as butter, add the Tarragon vinegar, half a saltspoonful of mustard, and a little chives cut very small. This sauce should be quite thick. SAUCE SUPREME Ingredients One ounce of flour. Half a gill of cream. One ounce of butter. Lemon juice. One gill and a half of good veal Salt, or chicken st

Cook this with the app: pantry check, scaling, and the assistant.