Recipe-Index.com
Sources
Authors
Recipes
Ingredients
Recipe
Recipe
Source
Author
Ingredient
Login
Back to Previous Page
Suprême Sauce
Book Information
The Professional Chef (8th Edition)
Page: 383
Ingredients
Bay Leaf
Blond Roux
Celery Root
Chicken Stock (page 351)
Clarified Butter or Vegetable Oil
Heavy Cream
Mushroom
Onion or Leek
Parsley Stem
Parsnip
Peppercorns
Thyme
This recipe is used in the following recipes:
Breast of Chicken with Duxelles Stuffing and Suprême Sauce
Chicken Legs with Duxelles Stuffing
Tags
Sauces