Supreme Sauce

Remove the breasts from five chickens, break up the carcasses and second joints. Cut two pounds of kernel of veal into large squares, and cook them with the chicken bones, in half a pound of butter without allowing them to color, then moisten with seven quarts of veloute stock (No. 422); let boil, skim well, and season with salt, pepper, and a bunch of parsley garnished with basil and bay leaf, and continue to boil for two hours, being careful to skim off the top when necessary; then strain the whole through a fine sieve. Place a saucepan on a slow fire, containing one quarter of a pound of butter and as much flour; when cooked without coloring, moisten it with one and a half quarts of the above stock, and let it boil on one side of the stove only, so as to be able to skim it properly, now add a quarter of a bottleful of Sauterne wine, cook again, and despumate for two hours; strain the sauce through a tammy, and reduce with one pint of cream, and just when ready to serve, beat in a piece of fresh butter.