Sauce Supreme-White Sauce

 Chicken Veloute reduced with heavy cream-In a saucepan combine 2 cups chicken stock with 3 sliced mushrooms, or the stems and peelings of mushrooms, and cook the mixture until it is reduced by two thirds. Combine it with 1 cup Veloute, bring the mixture to a boil, reduce it to about 1 cup, and gradually add 1 cup heavy sweet cream, stirring constantly. Correct the seasoning with salt and a little cayenne and strain the sauce through a fine sieve. If the sauce is not to be used immediately, put a little butter on top to prevent a crust from forming. For chicken