Veloute Sauce in small quantities. — Cut up the remains of a roast fowl, and take one or two bacon-bones or a couple of ounces of lean ham. Butter a saucepan, put in the bones, &c., with a quarter of a pound of veal, and add a small carrot, a small onion, one or two pepper- corns, and a Httlo salt and grated nutmeg. Pour over the ingredients as much water as will cover them✪ Veloute Sauce, and let them simmer very gently till the hquor is strong and good. Strain it, skim well, and free it entirely from fat. BoU it quickl}- for a short time, thicken with a small spoon- ful of white thickening, let it simmer by the side of the fire till it has thrown up its grease, a,nd it will be ready for use. A spoonful of gelatine VEL ( im ) VEH may be used instead of the veal, if liked. Time, two hours to simmer the sauce. Sufficient for a pint of sauce. Probable cost, 9d. Veloute Sauce, Maigre.— Put two pounds of fish into a saucepan with a small onion, a clove, a carrot, a bunch of parsley, a very small sprig of thyme, half a bay-leaf, and a little pepper and salt. Pour upon these in- gredients a large wine-glassful of sauteme or chablis, or, failing this, of fish stock. Cover the saucepan, and let its contents simmer gently for five or six minutes. Add two pints of fish stock✪ Veloute Sauce, Maigre, or water and another glassful of wine. Bod the liquor, skim it, and let it simmer until the fish is done enough. Take it up, and strain the liquor. Thicken with white roux as in the last recipe, let it throw up the grease by the side of the fire, strain it, and put it aside for use. Whiting, gurnet, and pike are the fish best suited for this purpose. The heads and bones may be advantageously used for sauce. Veloute Sauce, or White CuUis.-^ Butter the bottom of a stewpan, and cover it with slices of thin lean ham. Place upon it three pounds of the knuckle of veal and an old hen, if this is to be had, or the bones of a cold roast chicken. Pour over it half a pint of stock, and let it boil away till it is reduced to glaze. Draw it back before it has time to acquire any colour, pour upon it seven pints of stock, and add a small onion in which one clove has been stuck, a carrot, a little parsley, half a bay-leaf, a small sprig of thyme, and a little pepper and salt. Let it simmer gently, and skim fre- quently till the goodness is all drawn from the veal. Strain it, let it get cold, and free it from fat. Make a roux in a stewpan of equal parts of butter and flour. Before it can brown, moisten with the stock. Stir the sauce over the fire till it boils, and let it simmer gently by the side of the fire till it ceases to throw up grease. Skim carefully, strain through a cloth, and the sauce will be ready for use. For veloute sauce made in a large quantity, see Pkinciples OF Cookery, page xxvi. Time, two hours. Probable cost, 3s. 6d. for this quantity. Velvet Breakfast Cakes, American {see American Velvet Breakfast Cakes).

AI-modernized reading of the original text

Veloute Sauce in small quantities. — Cut up the remains of a roast fowl, and take one or two bacon-bones or a couple of ounces of lean ham. Butter a saucepan, put in the bones, &c., with a quarter of a pound of veal, and add a small carrot, a small onion, one or two peppercorns, and a little salt and grated nutmeg. Pour over the ingredients as much water as will cover them, and let them simmer very gently till the liquor is strong and good. Strain it, skim well, and free it entirely from fat. Boil it quickly for a short time, thicken with a small spoonful of white thickening, let it simmer by the side of the fire till it has thrown up its grease, and it will be ready for use. A spoonful of gelatine VEL ( im ) VEH may be used instead of the veal, if liked. Time, two hours to simmer the sauce. Sufficient for a pint of sauce. Probable cost, 9d. Veloute Sauce, Maigre.— Put two pounds of fish into a saucepan with a small onion, a clove, a carrot, a bunch of parsley, a very small sprig of thyme, half a bay-leaf, and a little pepper and salt. Pour upon these ingredients a large wine-glassful of sauteme or chablis, or, failing this, of fish stock. Cover the saucepan, and let its contents simmer gently for five or six minutes. Add two pints of fish stock, or water and another glassful of wine. Boil the liquor, skim it, and let it simmer until the fish is done enough. Take it up, and strain the liquor. Thicken with white roux as in the last recipe, let it throw up the grease by the side of the fire, strain it, and put it aside for use. Whiting, gurnet, and pike are the fish best suited for this purpose. The heads and bones may be advantageously used for sauce. Veloute Sauce, or White Cullis.— Butter the bottom of a stewpan, and cover it with slices of thin lean ham. Place upon it three pounds of the knuckle of veal and an old hen, if this is to be had, or the bones of a cold roast chicken. Pour over it half a pint of stock, and let it boil away till it is reduced to glaze. Draw it back before it has time to acquire any colour, pour upon it seven pints of stock, and add a small onion in which one clove has been stuck, a carrot, a little parsley, half a bay-leaf, a small sprig of thyme, and a little pepper and salt. Let it simmer gently, and skim frequently till the goodness is all drawn from the veal. Strain it, let it get cold, and free it from fat. Make a roux in a stewpan of equal parts of butter and flour. Before it can brown, moisten with the stock. Stir the sauce over the fire till it boils, and let it simmer gently by the side of the fire till it ceases to throw up grease. Skim carefully, strain through a cloth, and the sauce will be ready for use. For veloute sauce made in a large quantity, see Principles of Cookery, page xxvi. Time, two hours. Probable cost, 3s. 6d. for this quantity. Velvet Breakfast Cakes, American {see American Velvet Breakfast Cakes).

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Veloute SauceVeloute Sauce, MaigreVeloute Sauce or White Cullis

Cassell's dictionary of cookery