Supreme Sauce
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 42. The excerpt below is the record exactly as published.
SUPREME SAUCE. Put in a stewpan on the fire a pint of Blanquette sauce; when near boiling mix with it a gill of chicken essence; stir well, simmer till the sauce has reached a nice soft consistency, without, however, getting thick ; then add a tablespoon ful of cream, an ounce of butter, and a few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.