Label
All
0
Clear all filters

Auguste Escoffier

24 Sauce Suprême

Preparation info
  • To make

    1 litre

    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
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

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

Become a Premium Member to access this recipe

  • ‌
  • ‌
  • ‌
  • ‌
  • ‌
Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title