Veloute Sauce

Ingredients

• one-half a pound of butter
• one-half a pound of flour
• two quarts of white stock
• an onion
• a stalk of celery
• a few white mushroom stems

Method

1. 1

   Melt butter in a saucepan, add flour, and cook slowly for fifteen minutes without color.

2. 2

   Moisten with white stock, stir well with a wire whisk to obtain a smooth sauce.

3. 3

   Add onion, celery, and mushroom stems.

4. 4

   Let it boil slowly for an hour, skim off fat, strain through a fine sieve, and store for further use.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 29. The excerpt below is the record exactly as published.

Veloute Sauce and a pint of chicken stock into a saucepan and boil for about twenty minutes, stirring frequently while reducing. Mix the yolks of three eggs with one-half a cup of cream and stir into the boiling sauce. Remove from the fire, add two ounces of butter, the juice of a lemon, and strain through a fine sieve. 54 rr LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK VELOUTE SAUCE <& Melt one-half a pound of butter in a saucepan, add one- half a pound of flour, and cook slowly for fifteen minutes, without attaining colour. Moisten this " roux " with two quarts of white stock. Stir well with a wire whisk to obtain a smooth sauce. Add an onion, a stalk of celery, and a few white mushroom stems

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