Frenchside
Sauce Velouté
From Recherché entrées, 1907
The stock should be made from veal bones, chicken bones, and trimmings, with a flavouring of carrot, onion, celery, bouquet garni, and seasoning.
Presented as published in 1907. 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 Recherché entrées (1907) by Charles Herman Senn, page 79. The excerpt below is the record exactly as published.
Dissolve ij 02s. of butter in a stew-pan, stir in i oz. of sifted flour, cook a little without browning, moisten with a quart of rich and highly seasoned chicken or veal stock, add half a bay-leaf and 8 peppercorns
Cook this with the app: pantry check, scaling, and the assistant.