Supreme Sauce

Ingredients

• 1 gallon chicken veloute
• 1 quart heavy cream
• 4 ounces butter
• ks
• wp
• lj

Method

• 1. Place the veloute in a saucepan and simmer over moderate heat until reduced by about one-fourth. Stir occasionally.
• 2. Pour the cream into a stainless steel bowl and temper it by slowly sitrring in a little of the hot sauce. Stir this mixture slowly back into the sauce in the pan and return the sauce just to a simmer.
• 3. Swirl in the raw butter, cut into pieces.
• 4. Season with ks, wp, and a few drops of lj.
• 5. Strain through wet cheesecloth.

Notes

• SERVINGS: 50
• SOURCE: Gisslen Text