Suprême Sauce

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ¼ cup butter.
  • ¼ cup flour.
  • cups hot chicken stock.
  • ½ cup hot cream.
  • 1 tablespoon mushroom liquor.
  • ¾ teaspoon lemon juice.
  • Salt and pepper.

Method

Make same as Thin White Sauce, and add seasonings.