Ordinary Veloute Sauce

Name: Ordinary Veloute Sauce
Yield: 16 servings
Ingredients: One lb. of pale roux; five quarts of white veal stock; one oz. of table-salt; a pinch of nutmeg; white powdered pepper; one-quarter lb. of nice white mushroom parings

From A guide to modern cookery, 1909

Serves 16

Avoid garnishing with additional vegetables.

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 17. The excerpt below is the record exactly as published.

ORDINARY VELOUTE SAUCE Quantities Required for Four Quarts.—One lb. of pale roux (Formula 20), five quarts of white veal stock (Formula 10). Dissolve the roux in the cold white veal stock and put the saucepan containing this mixture on an open fire, stirring the sauce with a spatula or whisk, so as to avoid its burning at the bottom. Add one oz. of table-salt, a pinch of nutmeg and white powdered pepper, together with one-quarter lb. of nice white mushroom parings

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