Supreme Sauce
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 390. The excerpt below is the record exactly as published.
Supreme Sauce. — Take half a pint of stock which has been made with veal and chicken bones. Thicken this with white thickening, and stir it until it is smooth and coats the spoon. Take equal portions of pars- ley, cress, and tarragon leaves. Put these into scalding water for two minutes ; then drain and mince them finely. Stir a dessert-spoonful of the chopped herbs into the sauce, and add salt and white pepper. Carefully add a dessert-spoonful of strained lemon- juic
Cook this with the app: pantry check, scaling, and the assistant.