Frenchside
Veloute Sauce
From Gancel's culinary encyclopedia of modern cooking, 1920
Base for many white sauces.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 46. The excerpt below is the record exactly as published.
Veloute sauce should be made with good stock, such as fowl, veal or giblets of fowl, of sufficient quantity and garnished with onions, carrots, celery, leeks, aro¬ matics and a little salt. It must be cooked white in fresh butter
Cook this with the app: pantry check, scaling, and the assistant.