Supreme Sauce
- ¼ cup butter.
- ¼ cup flour.
- 1½ cups chicken stock.
- ½ cup hot cream.
- 2 tablespoons mushroom liquor.
- ¾ tablespoon lemon juice.
- Salt and pepper.
Process: Melt butter in a sauce-pan, add flour and stir to a smooth paste, let cook one minute (without browning), add gradually the hot chicken stock, stirring briskly; add the hot cream, continue stirring. Reduce one-third cup mushroom liquor to two tablespoons by simmering slowly, add reduced liquor to sauce, add lemon juice and season to taste with salt and pepper. Lemon juice may be omitted and a few grains of nutmeg added. Whip sauce until smooth and glossy.