Label
All
0
Clear all filters
Appears in
Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

  • About

Suprème, s. A very rich white sauce, composed of essence of chicken, Veloute, fresh mushroom, &c. An entrée of the best parts of the fowl, chicken, &c., cut in fillets.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title