Supreme Sauce

Ingredients

• a quarter of a pound of butter
• twelve white peppercorns
• a little parsley
• two ounces of flour
• one and a half pint of white stock
• the juice of half a lemon
• a little salt
• half a pint of cream
• trimmings of mushrooms

Method

1. 1

   Melt butter, add peppercorns, parsley, and flour.

2. 2

   Cook while stirring for ten minutes, then add stock and stir until boiling.

3. 3

   Add lemon juice, salt, mushroom trimmings, and cream.

4. 4

   Tammy and serve.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 52. The excerpt below is the record exactly as published.

Supreme Sauce Put a quarter of a pound of butter into the stew- pan, add when dissolved twelve white peppercorns, a little parsley, and two ounces of flour. Cook over SAUCES 139 the fire, stirring all the time, for ten minutes, then add one and a half pint of white stock ; stir again till it boils, add the juice of half a lemon, a little salt, trimmings of mushrooms, and half a pint of cream

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