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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
1
1
/
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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