Sauce Supreme
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 38. The excerpt below is the record exactly as published.
Sauce Supreme. Put into a saucepan one and one-half pints of clear poultry stock and one gill of mushroom cooking liquor. Reduce to two-thirds ; add one pint of " poultry veloute " ; reduce again, stirring with a spatula the while, and combine half pint of cream with the sauce, this last being added by degrees. When the sauce has reached the desired consistence, strain through a sieve, and add another gill of cream and two ounces of best butter
Cook this with the app: pantry check, scaling, and the assistant.