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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

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