Veloute (Extra)
From The new practical cookery guide, 1913
Presented as published in 1913. 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 new practical cookery guide (1913) by E. Seurre, page 84. The excerpt below is the record exactly as published.
Veloute (Extra). Place 41b. or 51b. of cut-up lean veal in a stewpan with an old fowl (fillets removed), sliced onion, celery and parsley, and a quart of white stock ; boil on a brisk p 2 212 The New Practical Cookery Guide. fire till reduced to light glaze, add sufficient dry flour, and moisten with five or six quarts of white stock, flavour with mushroom trimmings
Cook this with the app: pantry check, scaling, and the assistant.