SAUCE AU SUPRÊME

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (14)

For the chicken stock

the bones of a fowl of which the flesh has been used for entrées
one pint of water ↝ Water, tap [Tap water]
one clove ↝ Garlic, raw [Vegetables and Vegetable Products]
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
a piece of carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a piece of turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
two ounces of salt bacon ↝ Turkey bacon, cooked [Bacon]

For the sauce

one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the chicken stock ↝ Soup, stock, chicken, home-prepared [Soups, Sauces, and Gravies]
one spoonful of tomato sauce ↝ Tomato chili sauce [Tomato-based condiments]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a glass of sherry

Instructions (9)

Chicken Stock Preparation

Break the fowl bones in small pieces.
Boil the bones gently in a pint of water with one clove, one onion, a piece of carrot and turnip, and two ounces of salt bacon for one hour.
Strain the stock.

Sauce Preparation

Place one ounce of butter and one ounce of flour in a sauce-pan.
Brown over the fire to a light-brown colour.
Pour in the chicken stock.
Boil till it adheres to the back of the spoon.
Add one spoonful of tomato sauce, pepper and salt.
Add a glass of sherry if wanted.

Original Text

SAUCE AU SUPRÊME.

Take the bones of a fowl of which the flesh has been used for entrées; break the bones in small pieces; boil them gently in a pint of water, with one clove, one onion, and a piece of carrot and turnip, two ounces of salt bacon. Boil for one hour, strain, and make the sauce as follows:—Place in a sauce-pan one ounce of butter and one of flour; brown over the fire to a light-brown colour; pour in the chicken stock; boil till it adheres to the back of the spoon; add one spoonful of tomato sauce, pepper and salt, and use where required. Add a glass of sherry if wanted.

Notes

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