Velouté au Fromage

Ingredients

• an ounce of butter
• a dessert-spoonful of flour
• two ounces of grated cheese
• a tea-spoonful of powdered mustard
• a table-spoonful of cream
• the yolks of two raw eggs

Method

1. 1

   Melt the butter in a saucepan, stir in the flour to make a paste, and gradually add hot chicken broth.

2. 2

   As it thickens, add grated cheese, mustard, salt, and spiced pepper.

3. 3

   Stir until creamy, then finish with cream or beaten egg yolks.

4. 4

   Mix with hot boiled macaroni and serve immediately.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 136. The excerpt below is the record exactly as published.

an ounce of butter in a sauce-pan, stir into it a dessert-spoon- ful of flour, mix them to a paste, and by degrees pour in the hot chicken broth ; as this is thickening, add to it two ounces of grated cheese, or Parmesan from the bottle, a tea-spoonful of powdered mustard, salt, and " spiced pep- per," at discretion ; continue to stir the sauce until it reaches a creamy thickness, when you can finish it off the fire by a table-spoonful of cream, or the yolks of two raw eggs

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