24 Sauce Suprême

Name: Sauce Suprême
Yield: To make 1 litre (1¾ pt or 4½ U.S. pt)
Cuisine: France
Ingredients: 3½ dl (12 fl oz or 1½ U.S. cups) fresh double cream; 80 g (3 oz) best quality butter; 1 litre (1¾ pt or 4½ U.S. cups) White Chicken Stock; 1 litre (1¾ pt or 4½ U.S. cups) chicken Velouté; 1 dl (3½ fl oz or ½ U.S. cup) mushroom cooking liquor

Preparation info

To make
1 litre

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

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

Ingredients

1 litre (1¾ pt or 4½ U.S. cups) chicken Velouté

Europe
France
Sauce
Mediterranean

Method

Preparation

Place the Velouté, stock and mushroom liquor in a heavy shallow pan; bring to the boil and reduce quickly adding 2½ dl (9 fl oz or