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Supreme Sauce
From The Hotel St. Francis cook book, 1919
Serves 2
Can be used with many entree dishes.
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 253. The excerpt below is the record exactly as published.
supreme sauce with the stock, pour over the chicken, and sprinkle with chopped Virginia ham. Carve at table. Rice stuffing. Simmer a small chopped onion in butter, add one cup of washed rice, three cups of stock or bouillon, season, and cook in oven for twentv minutes. Then add two truffles cut in small squares. This stuffing is used for poultry, game, peppers, tomatoes, etc. Supreme sauce. Melt three ounces of butter, add two ounces of flour, and simmer, but do not allow to brown. Add one and one-half pint of chicken stock, reduce for ten minutes, thicken with the yolk of one egg, a cup of cream and a small piece of sweet butter. Season with salt and a little Cayenne pepper
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