[106—SOUBISE SAUCE TOMATÉE[!-- TN: acute invisible --]
Prepare a soubise in accordance with the first of the two above formulæ, and add to it one-third of its volume of very red tomato purée.
Remarks.
1. The Soubise is rather a cullis than a sauce; i.e.
, its consistence must be greater than that of a sauce.
2. The admixture of Béchamel in Soubise is preferable to that of rice, seeing that it makes it smoother. If, in certain cases, rice is used as a cohering element, in order to give the Soubise more stiffness.
3. In accordance with the uses to which it may be put, the Soubise Tomatée may be finally seasoned either with curry or paprika.
[44]
][106a—SUPRÊME SAUCE]
The salient characteristics of Suprême Sauce are its perfect whiteness and consummate delicacy. It is generally prepared in small quantities only.
Preparation.—Put one and one-half pints of very clear poultry stock and one-quarter pint of mushroom cooking liquor into a sautépan. Reduce to two-thirds; add one pint of “poultry velouté”; reduce on an open fire, stirring with the spatula the while, and combine one-half pint of excellent cream with the sauce, this last ingredient being added little by little.