Sauce Suprême

Preparation info

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 pint

Method

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