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Supreme Sauce

Supreme sauce is very highly esteemed, yet cooks do not always agree as to the mode of preparing it. Two methods are here given. No. 1.--Take half a pint of stock which has been made with veal and chicken bones. Thicken this with white roux, and stir it until it is smooth and coats the spoon. Take equal portions of parsley, cress, and tarragon-leaves. Put these into scalding water for two minutes; then drain and mince them finely. Stir a dessert-spoonful of the chopped herbs into the sauce, and add salt and white pepper. Carefully add a dessert-spoonful of strained lemon-juice to the sauce before serving. No. 2.--Put the bones of a dressed chicken into a saucepan with an onion, a small bunch of sweet herbs, and a little pepper, salt, and grated nutmeg. Pour upon them a pint of good veal stock, and simmer this till it is strong and pleasantly flavoured. Strain it, thicken it with white roux, and boil it till the sauce coats the spoon. Pour it out, stir into it a small slice of fresh butter until dissolved, and add a flavouring of milk of almonds. This sauce is generally poured over the fish or meat with which it is served.