Suprema Sauce. No. 2
Put the body of a fowl into a sauce-pan, cover it with water, and cook quickly. Take it out as soon as it boils, drain, and wash it well. Then put the fowl into a clean sauce-pan, with one quart of veal broth, one dessert-spoonful of salt, and a bouquet. Cook for forty-five minutes, then pour the broth through a strainer into another sauce-pan with two tablespoonfuls of white roux, and stir well.