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Fish and Meat Sauces (Supr me Sauce cups hot Chicken)

Suprême Sauce 1½ cups hot Chicken Stock • ½ cup hot cream 1 tablespoon mushroom liquor 34 teaspoon lemon juice Salt and pepper Make same as Thin White Sauce, and add seasonings.

Maître d'Hôtel Butter 14 cup butter 1½ teaspoon salt 1/8 teaspoon pepper 1½ tablespoon finely chopped parsley 4 tablespoon lemon juice Put butter in a bowl, and with small wooden spoon work until creamy. Add salt, pepper, and parsley, then lemon juice very slowly. 1 tablespoon vinegar