Poultry Cream Sauce

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Poultry cream sauce in a sauce boat

Poultry cream sauce (French: sauce suprême ) is a cream sauce made from poultry velouté with a thick double cream , which is then stirred in, alternatively also fresh unsalted butter.

The sauce suprême was called a fine white sauce in Escoffier's cookery guide , for which a poultry velouté made from poultry and mushroom stock served as the basis and was refined with cream and butter .

Poultry cream sauce is more flavorful than Veloute and can be varied with other types of sauce:

  • When Madeira wine and chopped truffles are used, it becomes Banquière Sauce (German: Bankier Sauce) .
  • By adding (veal) meat extract , the sauce gets a color like ivory and hence the name Sauce ivoire (German: ivory sauce ).

Individual evidence

  1. ^ A b Raymond Oliver: The International Wine and Food Society's Guide to Classic Sauces and Their Preparation . Bonanza Books, 1972, pp. 72 .
  2. Elisabeth Neiger: Gastronomic dictionary: to translate and explain the menus in five languages; [Communication in restaurant and kitchen; deutsch, français, English, italiano, español] . 15th, exp. Ed., 1st Dr. Pfanneberg, Haan 2008, ISBN 978-3-8057-0612-4 , pp. 14 .
  3. Auguste Escoffier : A. Escoffier's culinary art guide. Pp. 13–14 , accessed on July 3, 2019 (German).
  4. Larousse gastronomique . New ed. London, ISBN 978-0-600-63587-1 .