Champ (food) Champ (food) Champ ("brúitín" in Irish) is an Irish dish, made by combining mashed potatoes and chopped spring onion with butter, milk, cheese and optionally, salt and pepper. As recently as the mid-20th century it was sometimes made with stinging nettle rather than spring onions but this is rarely seen now. It is simple and inexpensive to produce. In some areas the dish is also called "poundies". Champ is similar to another Irish dish, colcannon, which uses kale or cabbage in place of spring onions. The word champ has also been adopted into the popular Hiberno-English phrases, to be "as
Suprême sauce In many cases, chefs also choose to add finely chopped and lightly sautéed mushrooms to the dish, although this was not specifically mentioned in "Larousse Gastronomique" or by Auguste Escoffier, the "Emperor of the World's Kitchens", who was an arbiter of classic French cuisine. It is possible to make a similar sauce to pass for "sauce suprême" by taking béchamel sauce (a classic mother sauce made with butter, flour and milk), with a poultry stock (effectively a shortcut to making a "velouté" by combining the roux and stock elements) and butter. "The Cook's Decameron" suggests the following recipe: the sauce