Suprême Sauce

Procedure

1. Place velouté in a saucepan and simmer over moderate heat until reduced by about one-fourth. Stir occasionally.
2. Pour the cream into a stainless-steel bowl and temper it by slowly stirring in a little of the hot sauce. Stir this mixture slowly back into the sauce in the pan and return the sauce just to a simmer.
3. Swirl in raw butter