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
Steps
- Make same as Thin White Sauce, and add seasonings.
More recipes with butter, flour, broth or stock, cream, mushrooms or lemon
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.