vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Supreme Sauce (Sauce Supreme)
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 462. The excerpt below is the record exactly as published.
Supreme Sauce ( Sauce Supreme ) One and a half cups milk, one tablespoon butter, two tablespoons flour, two tablespoons sherry, yolks of two eggs; pepper and salt. Put butter in a saucepan, add flour, then the hot milk. Season with pepper and salt, sherry, and the yolks of two eggs; beat well; add some cream
Cook this with the app: pantry check, scaling, and the assistant.