Velouté Sauce

Ingredients

• 2 tablespoons butter
• ¼ teaspoon salt
• 3 tablespoons flour
• ½ cup cream
• 1 cup Veal or Chicken Stock (p. 150)
• Few grains pepper

Method

1. 1

   Melt butter, add flour and seasonings, stir until well blended.

2. 2

   Add stock slowly, stirring constantly.

3. 3

   Bring to boiling point.

4. 4

   Boil for 2 minutes.

5. 5

   Add cream.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 79. The excerpt below is the record exactly as published.

VELOUTE SAUCE 2 tablespoons butter V4 teaspoon salt 3 tablespoons flour ¥ cup cream 1 cup Veal or Chicken Stock (p. 150) Few grains pepper Melt butter, add flour and seasonings, stir until well blended. Add _ stock slowly, stirring constantly. Bring to boiling point. Boil 2 minutes. Add cream. For a simpler sauce, use 2 table- spoons flour and omit cream. SAUCES FOR FISH, MEAT AND VEGETABLES 195 Supréme or Poulette Sauce. Just before serving, stir in 1 egg yolk. Season to taste with 1 tablespoon mushroom liquor and 34 teaspoon lemon juice. Add 6 mushroom caps, sliced, if desired. Sauce Allemande. Add 3 tablespoons grated Parmesan cheese to Supréme Sauce. Mousselaine Sauce. Add 2 egg yolks and 1 tablespoon lemon juice. Lobster Velouté. Use lobster stock made from body bones and claws. Season with salt, paprika, and lemon juice. Just before serving, add 4 cup diced lobster. Add 2 egg yolks, slightly beaten, if desired. Olive and Almond Sauce. Just before serving, add 14 cup shredded almonds, 1 teaspoon beef extract, 8 olives, stoned and quartered, and 14 tablespoon lemon juice. Russian Sauce. Before adding cream, add 1% teaspoon finely chopped chives, 44 teaspoon prepared mustard, and 1 teaspoon grated horse-radish. Cook 2 minutes. Strain, add cream, and 1 teaspoon lemon juice. Reheat. Soubise Sauce. Cook 2 cups sliced onions 5 minutes in boiling water to cover, drain, again cover with boiling water, and cook until soft. Drain, rub through sieve, and add to sauce. Season. — Reheat. Mushroom Sauce. Add 5 mushroom caps, sliced. Cook 5 minutes. Season. Add chopped truffle, if desired. NORMANDY SAUCE 2 tablespoons butter 2 egg yolks 2 tablespoons flour 1 tablespoon lemon juice 1 cup Fish Stock (p. 160) Salt, pepper, cayenne Melt butter, add flour and seasonings, stir until well blended. Stir in stock slowly. Bring to boiling point. Pour over egg yolks and season. Sauce Verte. Color green with vegetable coloring. If desired, add 2 tablespoons Sauterne. Martin Sauce. Omit lemon juice. Season to taste with grated cheese and Madeira. 196 THE BOSTON COOKING-SCHOOL COOK BOOK PEANUT BUTTER SAUCE (BROWN NUT SAUCE) 2 tablespoons butter 11% cups Chicken Stock (p. 151) 2 tablespoons peanut butter 1% teaspoon salt 3% tablespoons flour Few grains pepper Brown butter, add peanut butter, and when well mixed add flour and continue browning; then pour on stock gradually, while stirring constantly. Bring to boiling point and add salt and pepper. ROBERTS SAUCE 34 tablespoon butter 2 chopped pickles 3 shallots, finely chopped V4 tablespoon chopped capers V4 tablespoon flour 1 teaspoon olives, chopped 1 tablespoon vinegar 14 teaspoon prepared mustard 4 cup Veal or Chicken 4 teaspoon salt

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