RECIPE NOTEBOOK
Suprême Sauce
boston-cooking-school-cookbook/recipes/18-fish-and-meat-sauces/supreme-sauce.md
Suprême Sauce
Ingredients
- ¼ cup butter
- ¼ cup flour
- 1½ cups hot Chicken Stock
- ½ cup hot cream
- 1 tablespoon mushroom liquor
- ¾ teaspoon lemon juice
- Salt and pepper
Method
Make same as Thin White Sauce, and add seasonings.