Sauce Blonde, or Veloute

Ingredients

• a pint to a pint and a half of good veal stock
• one moderate-sized onion
• a carrot thinly sliced
• half a dozen cloves
• a bouquet of parsley
• the contents have been reduced to one-third of the original quantity

Method

1. 1

   Make a roux with equal quantities of butter and flour.

2. 2

   When well coloured, add veal stock, stir until it boils, and add sliced carrot, onion, cloves, and parsley.

3. 3

   Let it simmer slowly until reduced to one-third, skim off fat, strain, and set aside.

Nutrition per serving

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 11. The excerpt below is the record exactly as published.

Sauce Blonde, or Veloute. — Make a roux as before with equal quantities of butter and flour. When well coloured add a pint to a pint and a half of good veal stock, stir over the fire till it boils, and add a carrot thinly sliced, one moderate-sized onion, half a dozen cloves, and a bouquet of parsley. Let this simmer over a slack fire very slowly till the contents have been reduced to one-third of the original quantity

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