Supreme Sauce
From The spirit of cookery, 1895
This is the highest development of veloute sauce.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 163. The excerpt below is the record exactly as published.
Sup>reme Sauce, Sauce ait Suprtme de Volaille, is veloute flavoured with mushrooms and consomme of fowls
Cook this with the app: pantry check, scaling, and the assistant.