Sauce Suprême
2 tablespoons butter 2 tablespoons flour 1 tablespoon hot cream 1 cup chicken stock 1/2 teaspoon lemon juice 1 tablespoon chopped parsley Salt and pepper Melt the butter, but do not brown it; add the flour as in cream sauce, then the cream and stock gradually, and the seasoning and lemon juice after it is taken from the fire.