How To make Chicken with Sauce Supreme

Julia Child's Chicken Suprêmes with Mushroom Sauce & Glazed Carrots | Jamie & Julia

Making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. Today I make the Suprêmes de Volaille (chicken breasts) aux Champignons & Glazed Carrots

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Suprême sauce

Suprême sauce ???? #fyp #foryou #culinaryschool #cookingschool #suprêmesauce #saucesupreme #veloute #cream #cooking #cookingtiktok #cookingtips #cookingvideo

How to make supreme sauce | culinary techniques | French cooking academy

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This supreme sauce tutorial for beginners will gave you all the information you need on how to easily make that classic French sauce. SUBSCRIBE: | WATCH NEXT Bearnaise sauce► | MERCH:

The supreme sauce is qualify as a small sauce or daughter sauce. it is a derivative from the veloute mother sauce. it can be used as an accompaniment for roast chicken, chicken steaks, as a filler for chicken pie, or even just served with mash potatoes

INGREDIENTS (4 to 6 pers)
500ML OF CHICKEN STOCK
15 GRAMS BUTTER ( for the roux)
15 GRAMS ALL PURPOSE FLOUR ( for the roux)
150 ML OF DOUBLE CREAM ( HEAVY WHIPPING CREAM)
25 GRAMS BUTTER
2 TABLESPOON LEMON JUICE (optional)
A PINCH OF CAYENNE PEPPER
A PINCH OF SALT AND WHITE PEPPER
A PINCH OF GRATED NUTMEG

Note: make sure you use a reduced chicken stock. (use 750 ml and leave to reduce it to 500 ml)

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Supreme Sauce | Sauce with Chicken | Sauce for Chicken Recipe | White Sauce for Chicken

In this recipe, I will show you how to make a supreme sauce. This homemade sauce for chicken recipe is easy to make with readily available items and it tastes out-of-this-world delicious. It goes well with chicken, rice or over mashed potatoes. Supreme sauce may be easy to make, but the flavor is anything but simple. This classic white sauce for chicken has an intensely rich and dynamic taste and is heavenly on a chicken breast or any chicken dish.

Ingredients:
- 3 tbsp or 45g Butter
- 1/4 cup or 45g Flour
- 2.5 cups or 625ml Chicken Stock
- 1 cup or 250ml Heavy Cream
- Salt and White Pepper to Taste

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Crispy Chicken Perfection: Mushroom Puree & Sage Sauce

This week I will teach you how you can make an easy but delicious fine-dining recipe with crispy skin chicken breast, green asparagus, mushroom puree, and sage sauce. If you have any questions, let me know in the comments, and have fun.

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Hen in the Pot with Sauce Supreme | French Bistro Recipe

King Henri’s Poule au Pot”
The Hen in the pot is a recipe of traditional cooking of the French cuisine, as well as a specialty of the Gersoise and Bearn cuisine, based on a pot-au-feu style dish, cooked in a casserole with vegetables (carrots, turnips, leeks, onions, potatoes and other ingredients).
The king of France Henri IV institutes and democratizes the “hen in the pot” in the seventeenth century as “the French national dish while quoting: If God gives me more time to live, I will make sure that there will be no plowman in my Kingdom who cannot afford to have a hen in his pot every Sunday .
After several decades of destructive and ruinous wars of religion between Protestant Huguenots and Catholics, Henri de Navarre aspires to restore the prosperity of the Kingdom of France and its subjects. He was assassinated in 1610 in Paris by François Ravaillac. The hen in the pot has been the subject of many epigrams launched against the successors of Henri IV

Ingredients: 4 persons
1 poulard, hen
(Or a fat chicken)
8 small carrots
8 small potatoes
2 branches of celery
3 medium turnips
1 big onion
6 garlic cloves
1 sprig of rosemary
½ bunch of thyme
½ bunch of parsley
4 bay leaves
4 cloves
1 tbsp black peppercorns
Sea salt

Poultry Stuffing:
200 grams veal liver
300 grams ground veal or pork meat
(25% fat)
2 slices of bread
¼ cup of milk
2 Slices Bayonne or Parma ham
1 tbsp thyme
1 tbsp sage
Salt and pepper

Sauce Supreme:
80+10 grams butter
80 grams wheat flour
30 centiliters whipping cream
3 egg yolk
1 liter of the poultry broth
1 tbsp of Armagnac
Salt and pepper

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