Velouté (Hot)
From Entrees made easy, 1905
Can be made quickly for various sauces.
Presented as published in 1905. 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 Entrees made easy (1905) by Peel, C. S. Mrs., page 2. The excerpt below is the record exactly as published.
VeloutS (Hot). Make a white roux with 2 oz. of flour and 2 oz. of butter (if less flour is sprinkled in, it makes the sauce richer), then pour in very gradually | pint of white or light stock, and stir it all together over the fire, allowing it to boil for about 10 minutes, so as to ensure its being free from all II ENTREES MADE EASY lumps. Pour it all through a strainer into a hot sauce boat, and flavour with 2 or 3 drops of lemon juice, and some white pepper
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