Supreme Sauce

YIELD : U.S. - 10 quarts
              Metric - 10 liters ( U.S. equiv. - 10 1/2 qt. )

INGREDIENTS                                           U.S. Weight or Volume              Metric Weight or Volume

Chicken White Basic ( veloute de volaille )     10 quarts                                    10 liters
Cream                                                           1 quarts                                      1 liters
Butter                                                            9 ounces                                     250 grams
Lemon Juice                                                  of 1/2 lemon                                of 1/2 lemon

PROCEDURE

1. Reduce the sauce to the desired consistency.
2. Add cream a little at a time.
3. Add butter and lemon juice
4. Adjust seasoning.
5. Strain throught cheesecloth