Classifier Instance:

Anchor text: Larousse Gastronomique
Target Entity: Larousse_Gastronomique
Preceding Context: Traditionally, this sauce is made from a velouté sauce (a roux sauce made with a meat stock - in the case of suprême, a chicken stock is usually preferred), reduced with heavy cream or crème fraîche, and then strained through a fine sieve. This is the recipe as used in
Succeeding Context: , a seminal work of French haute cuisine, first published in 1938.
Paragraph Title: Recipes
Source Page: Suprême sauce

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