Veloute Sauce

Ingredients

• one knuckle of veal
• Cover with water
• one carrot cut in quarters
• one onion with three cloves stuck in it
• a bunch of parsley
• two leeks
• stalk of celery
• a few peppercorns
• three ounces of flour
• two ounces of butter
• two quarts of the stock

Method

1. 1

   Cover veal with water, add chicken parings, and season with salt.

2. 2

   Boil and skim.

3. 3

   Add carrot, onion, parsley, leeks, celery, and peppercorns.

4. 4

   Cover and boil slowly for two hours.

5. 5

   Skim fat and strain stock.

6. 6

   In another saucepan, mix flour with butter, stir and cook without browning.

7. 7

   Add stock and boil slowly for half an hour.

8. 8

   Skim and strain through a napkin.

As published

This recipe was extracted from Kirmess cook book (1907), page 109. The excerpt below is the record exactly as published.

VELOUTE SAUCE. Mrs. Seeley*s Cook Book. Cover with water one knuckle of veal cut in small pieces, some chicken parings or a fowl, and season with salt Boil and skim well. Add one carrot cut in quar- ters, one onion with three cloves stuck in it, a bunch of parsley, two leeks, stalk of celery, and a few peppercorns. Cover and boil slowly for two hours. Skim off the fat and strain stock through a damp cloth. In another saucepan mix three ounces of fiour with two ounces of butter, stir, and cook a little without browning. Add two quarts of the stock

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