Supreme sauce (Sauce suprême) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 43) by Auguste Escoffier

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Accompaniments: Veal loaf (Pain de veau); Treatment of cured ham mousse (Traitement de la mousse de jambon); Souffle of chicken with cooked meat (Soufflé de volaille avec chair de volaille cuite); Foie gras 2

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Uses the book's "Poultry stock".

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