Glossary S
Sauce Suprême refers to a French creamy sauce made from reduced chicken and mushroom stock then added to chicken Velouté, with fresh cream, then reduced for teh second time then finished with butter.
Sauce Suprême is one of the French basic sauces.
Velouté refers to French extremely smooth creamy sauce of various stock bases thickened with a roux. This is used as a base for other more French complex sauces, although it can be used as is
Saucijzenbrood is the Dutch version of the American "hot dog" , except that Saucijzenbrood is served on a flaky bun and the "hot dog" or sausage is a Dutch Worst.
Saucisson is a large, thick French sausage, with typical firm texture and flavored with herbs.
There is a great variety of large savory sausages which are always sliced before serving. Some are made in France (and and a great number are made in other European countries.
The best-known French Saucissons which require no cooking are those coming from France , in Lyon, Arles, Lorraine, Brittany, Mortagne, Strasbourg and Luchon.