Sauce supreme

Ingredients

• 1 oz. of butter
• 1 oz. of flour
• three parts of a quart of chicken stock
• a small onion
• one clove
• half a bay-leaf
• three pats of fresh butter
• a tablespoonful of cream
• one yolk of egg
• the juice of half a lemon

Method

1. 1

   Make a white roux with butter and flour; dilute with chicken stock.

2. 2

   Add onion, clove, and bay-leaf; let simmer for fifteen minutes.

3. 3

   Skim well, then work in fresh butter, cream, egg yolk, and lemon juice.

4. 4

   Mix well and pass through a tammy cloth.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 125. The excerpt below is the record exactly as published.

Sauce supreme. — Make a white roux with 1 oz. of butter and 1 oz. of flour ; dilute with three parts of a quart of chicken stock ; add a small onion, one clove, and half a bay-leaf ; let it simmer for fifteen minutes, skim well, and work in three pats of fresh butter, a tablespoonful of cream, one yolk of egg, and the juice of half a lemon

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