Cheese Mixture for Veloute Sauce

Name: Cheese Mixture for Veloute Sauce
Ingredients: 2oz. of very thinly sliced Gruyere; two tablespoonfuls or so of thick cream; a dust of cayenne pepper; finely chopped parsley

From The "Queen" cookery books: Entrees, 1901

This mixture is usually served with veloute sauce, particularly good for rechauffes.

Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 97. The excerpt below is the record exactly as published.

3oz. of very thinly sliced Gruyere, or any other cheese to taste, in two table- spoonfuls or so of thick cream, and a dust of cayenne pepper, is used as a surface coating, sprinkled with finely chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.