Supreme Sauce

Ingredients

• four ounces of butter
• twelve peppercorns
• a few parsley stalks
• two ounces of flour
• a pint and a half of white chicken stock
• the juice of half a lemon
• a little salt
• the trimmings of white mushrooms
• half a pint of thick cream

Method

1. 1

   Melt butter in a pan, add peppercorns and parsley, then flour.

2. 2

   Stir for 10 minutes, add stock, lemon juice, salt, and mushrooms.

3. 3

   Boil until reduced, strain, and finish with cream.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 91. The excerpt below is the record exactly as published.

supreme sauce and bring to the boil. Remove the string from the onions, and place them on a thick bed of mashed potatoes in an entree dish, pour the sauce over them, and serve. Supreme Sauce. Put four ounces of butter in a pan ; when boiling, add twelve peppercorns, a few parsley stalks, add also two ounces flour. Stir over the fire for ten minutes, then add a pint and a half of white chicken stock, the juice of half a lemon, a little salt, and the trimmings of white mushrooms, previously well washed and all the water well squeezed out of them. Boil till well reduced ; strain, and finish with half a pint of thick cream

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