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Smooth (Veloutee)

Name: Smooth (Veloutee)
Yield: 1 servings
Ingredients: a dessertspoonful of flour; a piece of butter; moisten with a little consomme; and a little gravy; the liquor in which you have boiled a fowl; some clarified jelly, also mixed with a small quantity of gravy; the yolks of three eggs beaten in boiling milk

From The thorough good cook, 1895

Serves 1

Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 189. The excerpt below is the record exactly as published.

Smooth (Veloutee). Mix quite smooth a dessertspoonful of flour with a piece of butter. Moisten with a little consomme (see p. 77) and a little gravy, or with the liquor in which you have boiled a fowl, or with some clarified jelty, also mixed with a small quantity of gravy. Moisten so that the sauce remains thick. Stir it round, take it off, and add the yolks of three eggs beaten in boiling milk

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