171 | Suprême Sauce.
—Clean thoroughly the carcass of one raw chicken and place it in a saucepan, covering it with water; cook quickly, and at the first boil take it off, drain and wash the carcass well. Put it back into a very clean saucepan, covering it with one quart of white broth (No. 99), adding a bouquet (No. 254) and half a tablespoonful of salt. Cook for forty-five minutes; have two tablespoonfuls of white roux (No. 135) separate; pour the broth over it, continuing to stir; reduce to half, and strain through a fine Chinese strainer. Add half a cupful of good cream and an ounce of fresh butter and finish with the juice of half a lemon.