Sauce Supreme Recipe ingredients

• 1 cupful white stock (made with chicken and veal)
• 1 tablespoonful of chopped parsley, cress, and tarragon leaves, equal parts
• 1 tablespoonful of lemon juice
• white roux sufficient to thicken

To prepare this Sauce Supreme Recipe, first put the stock in a saucepan and add the roux, stirring until it is thick. Put the herbs into boiling water, let them stand two or three minutes, drain on a towel, and mince them fine. Stir them into the stock; add a little white pepper and salt if needed. When very hot and ready to serve, add the strained lemon juice. Pour over fish or meat.