Sauce Suprême

Preparation info
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By Robert Carrier

Published 1965

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  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 pint


Melt 2 tablespoons butter in the top of a double saucepan and blend in the flour thoroughly, being very careful not to let it colour. Remove saucepan from heat and pour in the boiling stock. Cook over water, stirring constantly, until it thickens slightly; add finely chopped mushrooms and simmer for