Supreme Sauce

Ingredients

• one pint of chicken stock
• a shin of veal to weigh about two pounds
• one quart of water
• one teacupful of batter
• five tablespoonfuls of flour
• one small onion
• one slice of carrot
• two cloves
• a bit of mace
• a dash of grated nutmeg
• one bay leaf
• one sprig of parsley
• two teaspoonfuls of salt
• one-third of a teaspoonful of white pepper
• half a pint of chopped mushrooms

Method

1. 1

   Cut the veal into small pieces and place in a pan with cold water, spices, and vegetables.

2. 2

   Cook slowly for four hours, then strain and cool.

3. 3

   Skim the cooled stock.

4. 4

   Combine this jelly-like stock with chicken stock.

5. 5

   Heat the batter without browning, add flour, and stir until smooth.

6. 6

   Gradually add the chicken and veal stock, stirring until it boils.

7. 7

   Add mushrooms, salt, and pepper.

8. 8

   Cook for two hours, then skim and strain through a fine sieve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 124. The excerpt below is the record exactly as published.

four tablespoonf uls of flour, four tablespoonfuls of batter, two tablespoonfuls of finely chopped onion, one tablespoonful of fìnely chopped carrot, one tablespoonful of fìnely chopped celery, one ounce of lean ham, one bay leaf , one sprig of parsley, two whole cloves, a little mace, salt, and pepper. Soak the gelatine in one gill of consommé for one hour or two. Cook the butter and vegetables for ten minutes. Do not let them burn. Then add the fiour and cook until it is brown. Stir constautly. Set the saucepan at the side of range and gradually stir in the consommé. Boil for three minutes, stirring ali the time. Set the mixture where it will simmer for two hours. Then add the gelatine liquid. Cook flfteen minutes longer. Skim off the grease and strain. Serve hot. Puree of Spinach Pick and wash one peck of spinach and boil it until tender. Then drain it in a colander and chop and pound it until it becomes a soft paste. Place it in a saucepan with four ounces of butter, salt and pepper to taste, and, if desired, a little grated nutmeg. Cook for eight minutes, then stir in one ladleful of velouté sauce and one quart of white broth. When thoroughly heated, rub it through a wet cloth. If not used at once set in oool place. Twenty minutes before serving, see that it is just SALADa^ SAUCESj AND A8PIC8 219 at the boiling-point, then add a lump of batter and a little bit of fine sugar. Mix ali very thoroaghly and serve hot. Supreme Sauoe Take one pint of chicken stock, a shin of veal to weigh about two pounds, one quart of water, one teacupful of batter, fiye tablespoonf als of floar, one small onion, one slice of carrot, two cloves, a bit of mace, a dash of grated natmeg, one bay leaf, one sprig of parsley, two teaspoonfuls of salt, one-third of a tea- spoonf ul of white pepper, and half a pint of chopped mashrooms

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