Talk:Suprême sauce

Contradiction with Velouté sauce
The first line of Suprême sauce states that it is derived from Béchamel sauce, whereas this article claims that it is derived from velouté. Since I am unfamiliar with the world of French gastronomy, I request that someone else correct this this problem. You should probably conduct your research on the Velouté sauce talk page. Lockesdonkey 18:31, 26 November 2006 (UTC)


 * Isn't sauce Parisienne simply a suprême with an egg yolk enrichment? If so, it might get a mention here. There was nothing about a squeeze of lemon. Was I right to add a mention? --Wetman 18:57, 21 January 2007 (UTC)

A comedian deleted the reference to Larousse Gastronomique. Better keep an eye out. --Wetman 06:25, 15 May 2007 (UTC)

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