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Sauce
Supreme
Ingredients:
2
cups Sauce Veloute
1-1/2 cup chicken
broth
1 cup sour cream
2 tablespoons butter
Preparation:
- Mix Sauce Veloute with chicken broth and
place over double boiler to cook
for about 30 to 45 minutes.
- Gradually
add sour cream and cook for next 10 to
12 minutes. Keep sauce hot.
- Add
butter before serving and mix well.
- Serve
hot.
Double Boiler:
A
double-boiler is a stovetop apparatus used to cook delicate sauces such
as beurre blanc to melt chocolate without burning, or for any occasion
when more indirect heating is desired.
It consists of a saucepot of boiling water, on top of which a second
pot fits, so that the latter is heated by steam.
If one does not own such a device, the same cooking technique can be
achieved by placing a metal bowl or glass bottle in a larger pot of
boiling water.
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| Bain-marie |
A
bain-marie (or "water bath") is an apparatus used in cooking for
applying gentle heat to food. The food is placed in a container which
in turn is placed in a shallow dish filled with hot water, which is
then usually placed in an oven.
The term originates from alchemy, where some practitioners needed to
give their materials prolonged periods of gentle heating, in an attempt
to mimic the supposed natural processes whereby precious metals
germinated in the earth.
It was said to be an invention of Mary the Jewess, an ancient alchemist
and traditionally supposed to have been Miriam, a sister of Moses. The
name comes from this tradition, the French bain de Marie meaning
"Mary's bath".
Custard, for example, may be cooked in a bain-marie to prevent a crust
from forming on the outside of the custard before the interior is
cooked.
A similar device is a double boiler.
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