Supreme Sauce
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 79. The excerpt below is the record exactly as published.
SUPREME SAUCE PUT one and a half pints of very clear poultry stock and a quarter of a pint of mushroom cooking liquor into a saute pan. Reduce to two- thirds ; add one pint of poultry veloute ; reduce on an open fire, stirring with the spatula the while and work in half a pint of good cream, added little by little. When the sauce has reached the desired con- sistency, strain it through a sieve and add another quarter of a pint of cream and two ounces of best butter
Cook this with the app: pantry check, scaling, and the assistant.