What is suprême sauce?

A fine light sauce made from a butter-and-flour base (30 g of each) extended with veal bouillon, then with reduced chicken bouillon and mushroom stock, cream and finally 60 g butter added. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 338.

How long should the sauce cook?

The roux with salt, pepper, mushrooms and veal bouillon simmers for half an hour. At the same time the chicken bouillon and mushroom liquid are reduced to a third before being added to the sauce. Count on about an hour in total.

How are the cream and butter added?

The cream (2 1/2 dl) is stirred in gradually, a little at a time, and the last 60 g of butter is stirred in at the very end — the sauce should then not boil any more, so it stays smooth.

What is the sauce used for?

Suprême sauce is a classic light sauce that suits light meats such as hen, chicken and veal, as well as filled dishes and ragouts.

Suprême Sauce (sauce suprême)

Classic French suprême sauce from Erken's Stor kokebok 1914: reduced chicken bouillon and mushroom stock are added to a butter-thickened veal-bouillon sauce, which is finished with cream and cold butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 338 (falt i det fri)

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About the dish

Suprême sauce belongs to the fine, light stock-based sauces in Schønberg Erken's sauce chapter and was served with poultry, veal and finer fish dishes. The sauce is built on reduced chicken bouillon and mushroom stock, and rounded off with cream and cold butter.

How to make it

1
Reduce the stock
Put the chicken bouillon and the mushroom stock over the heat and let it reduce until a third is left.
2
Make the roux
Stir 30 g butter and the flour together for a couple of minutes in a pot.
3
Extend and simmer
Add the salt, pepper, mushrooms and the veal bouillon. Let the sauce simmer for half an hour.
4
Add the reduced stock
Add the reduced chicken and mushroom stock to the sauce.
5
Cream and butter
Add the cream a little at a time, and finally stir in the 60 g of cold butter. Season with salt and pepper.

Changes from the original

Measurements are converted to modern units (deciliters/grams), "del." is interpreted as deciliter. The language of the method is modernized, while the ingredient amounts are kept. "Skevis" is translated as "a little at a time (gradually)."

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 338) → Modernised~84% of the text changedremovedadded

30 ~~gr.~~ g smør (til jevningen). 30 ~~gr. hvetemel~~ g hvetemel. 7 ~~del. kalvebuljong~~ dl kalvebuljong. 15 ~~gr. champignons salt pepper 3/4 l. hønsebuljong~~ g sjampinjong (finhakket). 0,75 l hønsebuljong. 1 ~~del. champignonkraft 2 1/2 del. fløte~~ dl sjampinjongkraft. 2,5 dl fløte. 60 ~~gr. smør. Hønsebuljongen~~ g smør (kaldt, til slutt). salt (etter smak). pepper (etter smak). Sett hønsebuljongen og ~~champignonsaften sættes~~ sjampinjongkraften over ~~ilden,~~ varmen og la den koke inn til en tredjedel ~~indkokes.~~ er igjen.. Rør 30 ~~gr.~~ g smør og melet ~~røres~~ sammen et par ~~minutter, tilsættes~~ minutter i en gryte.. Tilsett salt, pepper, ~~champignons~~ sjampinjongene og ~~kalvebuljongen, smaakoker 1/2 time. Hønsebuljongen~~ kalvebuljongen. La sausen småkoke i en halv time.. Spe den innkokte hønse- og ~~champignonsaften koker ind til 1/3, spædes derefter~~ sjampinjongkraften i ~~sausen;~~ sausen.. Tilsett fløten ~~tilsættes skevis,~~ litt av gangen, og ~~tilsidst røres smørret i.~~ rør til slutt inn de 60 g kaldt smør. Smak til med salt og pepper.

Note on Modernised

Mål er omregnet til moderne enheter (desiliter/gram), «del.» er tolket som desiliter. Språket i fremgangsmåten er modernisert, mens ingrediensmengdene er beholdt. «Skevis» er oversatt til «litt av gangen (skjevis)».

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Frequently asked questions

What is suprême sauce?: A fine light sauce made from a butter-and-flour base (30 g of each) extended with veal bouillon, then with reduced chicken bouillon and mushroom stock, cream and finally 60 g butter added. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 338.
How long should the sauce cook?: The roux with salt, pepper, mushrooms and veal bouillon simmers for half an hour. At the same time the chicken bouillon and mushroom liquid are reduced to a third before being added to the sauce. Count on about an hour in total.
How are the cream and butter added?: The cream (2 1/2 dl) is stirred in gradually, a little at a time, and the last 60 g of butter is stirred in at the very end — the sauce should then not boil any more, so it stays smooth.
What is the sauce used for?: Suprême sauce is a classic light sauce that suits light meats such as hen, chicken and veal, as well as filled dishes and ragouts.

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