Sauce Suprême

Ingredients

• 1 litre Velouté de volaille
• 1 litre white poultry stock (fonds blanc de volaille)
• 1 decilitre mushroom cooking liquor
• 2 and a half decilitres excellent cream
• 1 decilitre cream
• 80 grammes butter of the very first quality

Instructions

1. Reduce the white poultry stock and the mushroom cooking liquor together by three quarters.
2. Add the Velouté de volaille and continue the reduction over a full fire, stirring with the spatula, adding the 2 and a half decilitres of cream to the Velouté in small parts as you go.
3. Carry this reduction of Velouté and cream to one third, so as to arrive at the quantity of sauce indicated.
4. Pass through the étamine.
5. Complete the sauce, stirring it, with 1 decilitre of cream and 80 grammes of butter of the very first quality.