Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Suprême Sauce
  Celery Sauce Maître d’Hôtel Butter  
CONTENTS · BIBLIOGRAPHIC RECORD

Suprême Sauce

1/4 cup butter
1/2 cup hot cream
1/4 cup flour
1 tablespoon mushroom liquor
11/2 cups hot Chicken Stock
3/4 teaspoon lemon juice
Salt and pepper

Make same as Thin White Sauce, and add seasonings.


CONTENTS · BIBLIOGRAPHIC RECORD
  Celery Sauce Maître d’Hôtel Butter  
 
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