Suprème Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Two ounces of butter and two ounces of flour lightly fried, then mixed with three quarters of a pint of veal or chicken stock; stir till it boils; add a gill of cream and a few fresh white mushroom...
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Ingredients
- salt
- fresh white mushrooms
- cream
- chicken stock
- flour
- veal
- butter
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