38. SUPREME SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Method 1
Method 2
Instructions (6)
  1. Method 1: Use reduced Velouté sauce, which has been worked with some essence of mushrooms and white consommé of fowls, and finished by adding a little boiling cream at the last stage of reduction.
  2. Pass the sauce through a tammy into a bain-marie.
  3. Just before using it, add a small piece of chicken glaze, a pat of fresh butter, and a little lemon-juice.
  4. Method 2: Put a sufficient quantity of Allemande sauce into a bain-marie.
  5. Finish it for the purpose by mixing in a piece of chicken glaze, a pat of fresh butter, and a little lemon-juice.
  6. Care must be taken that the Supreme sauce be not thick.
Original Text
38. SUPREME SAUCE. THERE are two methods by which this sauce may be made with equal success; that most generally adopted is, to use reduced Velouté sauce, which has been worked with some essence of mushrooms and white consommé of fowls, and finished by adding a little boiling cream at the last stage of reduction; the sauce should be then passed through a tammy into a bain-marie, and just before using it, a small piece of chicken glaze, a pat of fresh butter, and a little lemon-juice must be added. The other method, and which I prefer to the former, is to put a sufficient quantity of Allemande sauce into a bain-marie, and finish it for the purpose by mixing in a piece of chicken glaze, a pat of fresh butter, and a little lemon-juice; care must be taken that the Supreme sauce be not thick.
Notes
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