Supreme Sauce

Ingredients

• one quart of rich chicken stock
• two pounds of shin of veal
• one quart of water
• one teacupful of butter
• five table-spoonfuls of flour
• one small onion
• one slice of carrot
• two cloves
• a bit of mace
• one bay leaf
• a sprig of parsley
• two level teaspoouls of salt
• one-third of a teaspoonful of white pepper
• half a pint of chopped mushrooms

Method

1. 1

   Cut the veal in small pieces, and put it into a stew-pan with the quart of cold water, the spice and vegetables.

2. 2

   Cook slowly for four hours.

3. 3

   Strain, and put away to cool; when cool, skim carefully.

4. 4

   Add this stock to the chicken stock.

5. 5

   Put the butter into a stew-pan, and on the fire; when it becomes hot, add the flour, and stir until smooth.

6. 6

   Gradually add the veal and chicken stocks.

7. 7

   Stir until this boils; add the chopped mushrooms, salt, and pepper.

8. 8

   Cook with the cover off for two hours; then skim off the butter and strain the sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 243. The excerpt below is the record exactly as published.

Supreme Sauce. For one quart of this sauce use one pint of rich chicken stock, two pounds of shin of veal, one quart of water, one teacupful of butter, five table-spoonfuls of flour, one small onion, one slice of carrot, two cloves, a bit of mace, MEAT AND FISH SAUCES. 467 a slight grating of nutmeg, one bay leaf, a sprig of pars- ley, two level teaspooufuls of salt, one-third of a tea- spoonful of white pepper, and half a pint of chopped mushrooms. Cut the veal in small pieces, and put it into a stew-pan with the quart of cold water, the spice and vegetables. Cook slowly for four hours. Strain, and put away to cool ; when cool, skim carefully. Add this stock (which should be a clear jelly) to the chicken stock. Put the butter into a stew-pan, and on the fire ; when it be- comes hot, but not brown, add the flour, and stir until smooth and frothy. Draw the pan back, and stir until the mixture cools slightly ; then gradually add the veal and chicken stocks. Stir until this boils; add the chopped mushrooms, salt, and pepper. Move the sauce- pan back where the heat will be just enough to keep the sauce bubbling at one side of the pan. Cook with the cover off the stew-pan for two hours ; then skim off the butter and strain the sauce through a fine sieve. This sauce should be clear and velvety. To obtain this result, great care must be taken to have the stock used rich and clear, and to have the simmering done slowly. * Brown Sauce. For one pint of sauce use one pint of clear brown stock, three generous table-spoonfuls of butter, three level table-spoonfuls of flour, two of chopped onion, one of chopped carrot, one clove, one teaspoonful of salt, and a little pepper. Cook the vegetables and the butter together, slowly, for half an hour ; then draw the stew-pan forward to a hot part of the range. Stir until the preparation is slightly browned ; then add the flour, and stir until that is browned. Draw the stew-pan back, and let it cool slightly, stirring the contents all the while; gradually add the stock, and stir until it boils. Add the salt, 468 MISS PARLOA'S KITCHEN COMPANION. pepper, and clove, and set the stew-pan back where the mixture will simmer for twenty minutes. Strain, skim off the fat, and serve. This gives a somewhat thick sauce. If a thinner sauce be liked, use only two table-spoonfuls of flour. This sauce may have added to it the trimmings of mushrooms, a bay leaf, a sprig of parsley

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