Talk:Suprême sauce

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[edit] 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)