Sauce Supreme

Ingredients

• 2 oz. fresh butter
• 1 oz. flour
• £ pt. chicken stock
• 1 gill cream
• Trimmings of white mushrooms
• A squeeze of lemon juice

Method

1. 1

   Melt half the butter in a small saucepan and mix in the flour thoroughly, being most careful it does not brown.

2. 2

   Draw the pan to one side and pour in the stock.

3. 3

   Then stir constantly until boiling, add the mushroom trimmings, and simmer from 10 to 15 minutes.

4. 4

   Strain or tammy, reheat and add the cream and lemon juice.

5. 5

   Remove the saucepan from the fire and work in the remainder of the butter, adding it in small pieces.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 302. The excerpt below is the record exactly as published.

Sauce Supreme 2 oz. fresh butter. 1 oz. flour. £ pt. chicken stock. 1 gill cream. Trimmings of white mushrooms. A squeeze of lemon juice

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