Note 41 — INDEX

No. 41. Sauce Supreme.—Cut up remains of two roast chickens and put in saucepan with one pint white stock (No. 14,) some branches of parsley enclosing one clove, one clove of garlic, two bay leaves, and a little thyme; tie all together, season with salt and white pepper, boil one hour and strain. Put two oz. butter in another saucepan, and mix with one tablespoon flour and one teaspoon cornstarch; add the strained liquid and stir until boiling, reduce one quarter, put in two wineglasses of cream and one of sherry, boil fifteen minutes more, add juice of one lemon, strain and serve.