Supreme Sauce

Ingredients

• one pint of white sauce
• three finely-chopped mushrooms
• the juice of half a lemon
• one tablespoonful of butter

Method

1. 1

   Add to one pint of white sauce three finely-chopped mushrooms, the juice of half a lemon and one tablespoonful of butter.

2. 2

   Simmer all together ten minutes.

3. 3

   Rub through the strainer and use.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 106. The excerpt below is the record exactly as published.

ne table-spoonful of butter, half a cupful of cream, salt, pepper, a grating of nutmeg. Let the sauce come to a boil. Place the sauce-pan in another of boiling water, and add all the seasoning except the lemon. Beat the yolks of eggs and the cream together, and add to the sauce. Stir three min- utes. Take off, add the lemon juice, and strain. Cream Sauce. One pint of cream, one generous table-spoonful of flour, and salt and pepper to taste. Let the cream come to a boil. Have the flour mixed smooth with half a cupful of 222 MISS PARLOA'S NEW COOK BOOK. cold cream, reserved from the pint, and stir it into the boiling cream. Add seasoning, and boil three minutes. This sauce is good for delicate meats, fish and vegetables, and to pour around croquettes and baked and Quaker omelets. Cream Sauce, No. 2. One cupful of milk, a teaspoonful of flour and a table- spoonful of butter, salt and pepper. Put the butter in a smal 1 frying-pan, and when hot, but not brown, add the flour. Stir until smooth ; then gradually add the milk. Let it boil up once. Season to taste with salt and pepper, and serve. This is nice to cut cold potatoes into and let them just heat through. They are then creamed potatoes. 1 1 also answers as a sauce for other vegetables, omelets, fish and sweetbreads, or, indeed, for anything that requires a white sauce. If you have plenty of cream, use it, and omit the butter. Polish Sauce. One pint of stock, two table-spoonfuls of butter, four of grated horseradish, one of flour, one of chopped parsley, the juice of one lemon, one teaspoonful of sugar, salt, pepper. Cook the butter and flour together until smooth, but not brown. Add the stock ; and when it boils, add all the other ingredients except the parsley. Boil up once, and add the parsley. This sauce is for roast veal. Robert Sauce. Two cupfuls of stock, two small onions, four table-spoon- fuls of butter, one heaping table-spoonful of flour, one tea- spoonful of dry mustard, one of sugar, a speck of cayenne, two table-spoonfuls of vinegar, salt. Cut the onions into dice, and put on with the butter. Stir until they begin to color; then add the flour, and stir until brown. As soon as it boils, add the stock and other ingredients, and simmer five minutes. Skim, and serve. MEAT AKD FISH SAUCES. 223 Supreme Sauce. Add to one pint of white sauce three finely-chopped mushrooms, the juice of half a lemon

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