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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)[reply]
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)[reply]
A comedian deleted the reference to Larousse Gastronomique. Better keep an eye out. --Wetman 06:25, 15 May 2007 (UTC)[reply]
This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 21:14, 3 July 2008 (UTC)[reply]
