CookEat Recipe
Supreme Sauce
A reduced chicken-broth sauce enriched with cream and egg yolk.
Method
Steps
Step 1
Obtain one clean, food-grade raw chicken carcass from a chicken of about two and a half pounds, with the breasts and legs removed. Cut the frame into small pieces without washing the raw poultry.
Step 2
Put it in a saucepan with a sliced onion, the sliced white part of a leek, one branch each of parsley, chervil and celery, one quart of water and one gill of white wine. Add half a teaspoon of salt, one saltspoon of cayenne pepper and half a saltspoon of grated nutmeg.
Step 3
Gently boil for about forty-five minutes, skimming occasionally, and continue as needed until any attached chicken meat reaches at least 165°F. Strain out the carcass, vegetables and herbs, removing every bone fragment. Measure the recovered broth and divide it into two equal portions.
Step 4
Heat one ounce of butter with one and a half ounces of flour in a clean saucepan for half a minute, stirring. Strain one half of the broth through clean cheesecloth into this pan, stir until boiling, then reduce the sauce to half its volume, stirring the bottom occasionally.
Step 5
Mix one yolk from a commercially pasteurized shell egg with one gill of cream. Gradually stir this into the reduced sauce and heat gently for five minutes, stirring. Strain through a double layer of clean cheesecloth into a warm sauce bowl and serve.
Step 6
Put the unused half of the broth into shallow containers and refrigerate promptly at 40°F or colder, within two hours.
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