Veloute Sauce, the foundation of the numerous white sauces
used in French cookery, is rather more troublesome to make,
hut if the recipe is strictly followed the cook will be repaid by
the result. The process of making Veloute Sauce is, for the
sake of clearness, divided into six stages. (1). Take one
pound of fowl giblets, and half a pound of veal scraps. Cut up
the veal, scald the giblets and cut them also into small pieces.
(2). Slice into rings three ounces of onion, put them into one
ounce of butter melted at the bottom of a stewpan, and then
add the veal and the giblets. Moisten with a gill of white
broth made from poultry or veal scraps. Simmer over a low
fire, but do not let the veal and giblets take colour. Cover
them with cold water, or with white broth if possible, and
bi’ing slowly to the boil. (3). Go on now to make a clear
broth, seasoning lights with salt and white pepper. If this
clear broth is carefully prepared and skimmed you should
obtain at least two pints of colourless liquid. Strain it, and
keep it warm. (4). In another saucepan melt two ounces of
butter over a low fire ; when it is melted add by degrees two
ounces of flour✪ Veloute Sauce and stir with a wooden spoon for five minutes.
Pour in the warm broth by degrees, increase the heat, and work
the broth and the roux well together with a wooden spoon.
(5). Stir over the fire till the sauce boils, then reduce the heat,
and let the sauce simmer gently for one hour, carefully taking-
off any fat that may rise to the surface. (6). At the end of
the hour strain the veloute through a hair sieve into a bowl, and
set it aside in a cold larder.
Bechamel Sauce is made in the same way, with the addition
of two ounces of sliced fresh mushrooms, put into the stewpan
with the veal and giblets, and a gill of cream✪ Bechamel Sauce as a finishing
touch.
Veloute Maigre is of course made without meat. Cut up
six ounces of onions, three of carrots, and half an ounce of celery.
Fry in two ounces of butter over a low fire, for five minutes
only. Add two ounces of flour and fry for five minutes more.
Now moisten with a pint of milk and a pint of water, season
with a quarter of an ounce of salt✪ Veloute Maigre, and half that quantity of
136
SHARP SAUCES, SERVED HOT
mignonette pepper. Adel a small bunch of herbs. Stir well,
bring to the boil, and simmer for an hour. Strain the sauce
into a bowl and set it in the larder.
The water in which a fowl has been boiled with vegetables,
thickened as for veloute, simmered, skimmed, and strained,
makes a good simple Veloute Sauce.
From the foundation of well-made Veloute Sauce any good
White Sauce can be made. For Oyster Sauce or any Fish
Sauce use fish broth, and add a glass of sauterne. But, as with
JEspagnole Sauce, the foundation must be most carefully and
accurately prepared.
Page 88 · 3 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Veloute Sauce, the foundation of the numerous white sauces used in French cookery, is rather more troublesome to make, hut if the recipe is strictly followed the cook will be repaid by the result. The process of making Veloute Sauce is, for the sake of clearness, divided into six stages. (1). Take one pound of fowl giblets, and half a pound of veal scraps. Cut up the veal, scald the giblets and cut them also into small pieces. (2). Slice into rings three ounces of onion, put them into one ounce of butter melted at the bottom of a stewpan, and then add the veal and the giblets. Moisten with a gill of white broth made from poultry or veal scraps. Simmer over a low fire, but do not let the veal and giblets take colour. Cover them with cold water, or with white broth if possible, and bring slowly to the boil. (3). Go on now to make a clear broth, seasoning lights with salt and white pepper. If this clear broth is carefully prepared and skimmed you should obtain at least two pints of colourless liquid. Strain it, and keep it warm. (4). In another saucepan melt two ounces of butter over a low fire ; when it is melted add by degrees two ounces of flour and stir with a wooden spoon for five minutes. Pour in the warm broth by degrees, increase the heat, and work the broth and the roux well together with a wooden spoon. (5). Stir over the fire till the sauce boils, then reduce the heat, and let the sauce simmer gently for one hour, carefully takingoff any fat that may rise to the surface. (6). At the end of the hour strain the veloute through a hair sieve into a bowl, and set it aside in a cold larder.
Bechamel Sauce is made in the same way, with the addition of two ounces of sliced fresh mushrooms, put into the stewpan with the veal and giblets, and a gill of cream as a finishing touch.
Veloute Maigre is of course made without meat. Cut up six ounces of onions, three of carrots, and half an ounce of celery. Fry in two ounces of butter over a low fire, for five minutes only. Add two ounces of flour and fry for five minutes more. Now moisten with a pint of milk and a pint of water, season with a quarter of an ounce of salt, and half that quantity of
mignonette pepper. Add a small bunch of herbs. Stir well, bring to the boil, and simmer for an hour. Strain the sauce into a bowl and set it in the larder.
The water in which a fowl has been boiled with vegetables, thickened as for veloute, simmered, skimmed, and strained, makes a good simple Veloute Sauce.
From the foundation of well-made Veloute Sauce any good White Sauce can be made. For Oyster Sauce or any Fish Sauce use fish broth, and add a glass of sauterne. But, as with JEspagnole Sauce, the foundation must be most carefully and accurately prepared.
Records on this page
Veloute SauceBechamel SauceVeloute Maigre