Supreme Sauce

Ingredients

• Put an ounce-and-a-half of butter
• stir in an ounce of flour
• Add gradually ij pints of rich chicken stock
• add one gill of cream
• a table-spoonful of lemon juice
• Season with salt, pepper, and a pinch of grated nutmeg

Method

1. 1

   Melt butter, stir in flour, allow to fry a little without browning.

2. 2

   Add chicken stock, stir until it boils, and allow to simmer for 20 minutes.

3. 3

   Skim, add cream and lemon juice.

4. 4

   Season, pass through a tammy cloth, return to a clean stew-pan, re-heat, and whisk in fresh butter.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 80. The excerpt below is the record exactly as published.

Supreme Sauce. Put an ounce-and-a-half of butter in a stew-pan ; when melted, stir in an ounce of flour ; allow it to fry a little without browning. Add gradually ij pints of rich chicken stock, stir until it boils, and allow to simmer for 20 minutes. Skim, add one gill of cream and a table-spoonful of lemon juice. Season with salt, pepper, and a pinch of grated nutmeg

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