“Suprême” Sauce (for Fillets of Chicken). “Suprême de Volaille.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Make a white roux of 2 ozs. of melted butter; add some flour, and let it cook but not brown.
  2. When the roux is ready, add to it a proper quantity of good chichen stock as white as possible.
  3. Let all boil together and stir it all the time.
  4. When boiled, take the spoon out, cover up the saucepan but not quite close, so that the steam may escape.
  5. Let the sauce simmer 1 or 11/2 hours, according to the quantity you are making.
  6. Take it off the fire, skim it carefully, take away all the fat that rises to the top, and strain it again through a tammy into a sauté pan.
  7. Put it again over the fire and let it reduce a little; then add to it a liaison made of the yolks of 4 eggs strained through a tammy cloth, and 1/4 pt. of cream.
  8. If too thin, let it reduce a little by cooking, but it must keep its whiteness.
  9. Strain all again through a tammy; season with salt and white pepper, and serve.
Original Text
“Suprême” Sauce (for Fillets of Chicken). “Suprême de Volaille.” See Poultry. Make a white roux of 2 ozs. of melted butter; add some flour, and let it cook but not brown. When the roux is ready, add to it a proper quantity of good chichen stock as white as possible. Let all boil together and stir it all the time. When boiled, take the spoon out, cover up the saucepan but not quite close, so that the steam may escape. Let the sauce simmer 1 or 1½ hours, according to the quantity you are making. Take it off the fire, skim it carefully, take away all the fat that rises to the top, and strain it again through a tammy into a sauté pan. Put it again over the fire and let it reduce a little; then add to it a liaison made of the yolks of 4 eggs strained through a tammy cloth, and ¼ pt. of cream. If too thin, let it reduce a little by cooking, but it must keep its whiteness. Strain all again through a tammy; season with salt and white pepper, and serve.
Notes
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