24 Sauce Suprême

Sauce Suprême is Ordinary Velouté finished with cream; it should be very white in colour and delicate in flavour.

Ingredients

  • 1 litre ( pt or U.S. cups) chicken Velouté
  • 1 litre ( pt or U.S. cups) White Chicken Stock
  • 1 dl ( fl oz or ½ U.S. cup) mushroom cooking liquor
  • dl (12 fl oz or U.S. cups) fresh double cream
  • 80 g (3 oz) best quality butter

Method

Preparation

Place the Velouté, stock and mushroom liquor in a heavy shallow pan; bring to the boil and reduce quickly adding dl (9 fl oz or 1⅛ U.S. cups) of the cream in small quantities during the process, working the sauce continuously with a metal spatula. When the sauce has been reduced by one-third, pass it through a fine strainer or tammy cloth. Finish the sauce with the remainder of the cream and the butter.

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