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No 16 Supreme Sauce

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: White sauce, fowl stock, butter.
Put three-quarters of a pint of white sauce into a saucepan, and
when it is nearly boiling add half a cup of concentrated fowl
stock. Reduce until the sauce is quite thick, and when about to
serve pass it through a tamis into a bain-marie and add two
tablespoonsful of cream.











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