Sauce veloutee

Ingredients

• 1 oz. flour
• 1 oz. butter
• 1 pint of veal stock
• gill mushroom liquor
• 4 gill of cream
• 1 small bouquet garni
• 6 peppercorns
• salt
• nutmeg
• lemon-juice

Method

1. 1

   Cook the flour and butter together without browning, stir in the stock and mushroom liquor, add the bouquet and crushed peppercorns.

2. 2

   Boil slowly for twenty minutes, stir frequently, and skim.

3. 3

   Pass through a sieve, keep warm, and just before using, add cream and season with salt, nutmeg, and lemon juice.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 124. The excerpt below is the record exactly as published.

1 oz. butter , 1 oz. flour, 1 pint milk, 1 small onion, peeled and stuck with a clove, a few parsley -leaves tied in a bunch, ■§• bay-leaf, 1 small blade of mace, salt and pepper. Boil the milk with the onion, clove, parsley, bay-leaf and mace. Melt the butter in the stewpan, stir in the flour, and cook for a few minutes without allowing the flour to brown, then add gradually the milk and other ingredients ; continue to stir till it boils, and let simmer for ten minutes or longer. Strain the sauce and use as re- quired, adding salt, pepper, and grated nutmeg to taste. 204. Sauce Allewiande. — Dissolve 1 oz. of butter in a stew- pan, add 1 oz. of flour, stir a few minutes without allowing it to brown, dilute with rather more than a pint of chicken stock, stir until it boils. Season with pepper and salt and grated nutmeg. Let it simmer for half an hour, skim, and finish with a liaison of 2 yolks of eggs, a tablespoonful of cream, and ^ oz. of fresh butter. Stir over the fire until the eggs begin to set, but do not let it boil ; add a tea- spoonful of lemon-juice, and pass through a fine strainer or tammy cloth. 205. Sauce dSForwiande. — Dissolve 1^ oz. of butter in a stew- pan, add 1 oz. of flour, stir long enough to cook the flour, moisten with about a pint of white stock and the liquor of the sole. Allow to boil for ten minutes, skim well, and finish with a liaison of 2 yolks of 170 THE NEW CENTURY COOKERY BOOK eggs ; stir in bit by bit 1 oz. of fresh butter and a few drops of lemon- juice ; pass through a fine strainer or tammy cloth, and use. 205 a. Sauce JBlanquette.— This is exactly the same as Sauce Allemande, with three tablespoonfuls of cream instead of one. 206. Sauce veloutee. — 1 oz. flour, oz. butter, 1 pint of veal stock, \ gill mushroom liquor, 4 gill of cream, 1 small bouquet garni, 6 peppercorns, salt, nutmeg, lemon-juice

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