Recipes > Sauces & Spreads > Sauce Supréme

Sauce Supréme


This is one of the nicest of all sauces to use with warmed-over chicken, duck or turkey. Rub together a tablespoonful of butter and one of flour, then add gradually a half pint of chicken stock; stir constantly until boiling, take from the fire, add the yolks of two eggs, strain through a fine sieve, add the seasoning, and serve immediately.

Sauces containing the yolks of uncooked eggs cannot be reboiled after the eggs are added.


Print recipe/article only


Made-Over Dishes.

comments powered by Disqus