Tomatée may be finally seasoned either with curry or paprika.
106a—SUPRÊME SAUCE
The salient characteristics of Suprême Sauce are its perfect whiteness
and consummate delicacy. It is generally prepared in small quantities
only.
_Preparation._—Put one and one-half pints of very clear poultry stock
and one-quarter pint of mushroom cooking liquor into a sautépan. Reduce
to two-thirds; add one pint of “poultry velouté”; reduce on an open
fire, stirring with the spatula the while, and combine one-half pint of
excellent cream with the sauce, this last ingredient being added little
by little.
When the sauce has reached the desired consistence, strain it through
a sieve, and add another one-quarter pint of cream and two oz. of best
butter. Stir with a spoon, from time to time, or keep the pan well
covered.
107—VENETIAN SAUCE
Put into a stewpan one tablespoonful of chopped shallots, one
tablespoonful of chervil, and one-quarter pint of white wine and
tarragon vinegar, mixed in equal quantities. Reduce the vinegar by
two-thirds; add one pint of white wine sauce (No. 111); boil for a few
minutes; rub through a tammy, and finish the sauce with a sufficient
quantity of Herb Juice (No. 183) and one teaspoonful of chopped chervil
and tarragon. This sauce accompanies various fish.
108—VILLEROY SAUCE
Put into a sautépan one pint of Allemande Sauce to which have been
added two tablespoonfuls of truffle essence and as much ham essence.
Reduce on an open fire and constantly stir until the sauce is
sufficiently stiff to coat immersed solids thickly.
109—VILLEROY SOUBISEE SAUCE
Put into a sautépan two-thirds pint of Allemande Sauce and one-third
pint of Soubise purée (Formula 105). Reduce as in the preceding case,
as the uses to which this is put are the same. Now, according to the
circumstances and the nature of the solid it is intended for, a few
teaspoonfuls of very black, chopped truffles may be added to this sauce.
110—VILLEROY TOMATÉE SAUCE
Prepare the sauce as explained under No. 108, and add to it the third
of its volume of very fine tomato purée. Reduce in the same way.
_Remarks._—1. Villeroy sauce, of whatsoever kind, is solely used for
the coating of preparations said to be “à la Villeroy.”