Veloute Sauce

Ingredients

• one pound of fowl giblets
• half a pound of veal scraps
• three ounces of onion
• one ounce of butter
• a gill of white broth
• two ounces of flour
• two pints of colourless liquid

Method

1. 1

   Prepare giblets and veal, sauté with onion in butter, moisten with broth, simmer, strain, and thicken with roux made from flour and butter.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 87. The excerpt below is the record exactly as published.

Veloute Sauce. — These are the two staple Foundation Sauces, or Sauces Meres of French cookery. Espagnole Sauce derives its name from the ham with which it was formerly flavoured. Nowadays, no flavouring is allowed in the first composition of Espagnole Sauce ; flavouring is entirely omitted, and is added to the foundation later, according to the special sauces selected. Espagnole Sauce can be made very elaborately and very expensively, but for ordinary use quite a sufficiently good Espagnole can be prepared from broth flavoured with plenty of vegetables and strengthened by the addition of an ounce of glaze to every pint of broth. For this, as well as for a simple Veloute Sauce, I recommend Wyverns method. Butter a two-quart stewpan with two ounces of butter, lay in it four ounces of finely-sliced onion, the same of carrot and of turnip, half an ounce of sirred celery, and a bunch of chopped parsley (not using the stalks). Moisten with a gill of stock, and cook over a low fire till the vegetables are turning reddish- brown. Now add a quart of warm stock made from scraps, bring to the boil, simmer for three-quarters of an hour, skim, strain and thicken. Simmer, with the pan only three parts covered. Add one ounce of glaze, boil up, stir well whilst boiling, skim, take off all fat, and strain into a bowl, passing it through a hair sieve. Keep the bowl in a cold larder, and warm up the foundation Espagnole in the bain-marie as required. From this foundation any good brown sauce can be prepared. Espagnole Maigre is made in the same way, only that the glaze is omitted, and eau de cuisson from vegetables is used instead of meat broth. For fish sauces, use fish broth, SHARP SAUCES, SERVED HOT 135 with, fish glaze, and a glass of sauterne. If the Fish Espagnole is too light in colour add a few drops of Parisian essence. Veloute Sauce, the foundation of the numerous white sauces used in French cookery, is rather more troublesome to make, hut if the recipe is strictly followed the cook will be repaid by the result. The process of making Veloute Sauce is, for the sake of clearness, divided into six stages. (1). Take one pound of fowl giblets, and half a pound of veal scraps. Cut up the veal, scald the giblets and cut them also into small pieces. (2). Slice into rings three ounces of onion, put them into one ounce of butter melted at the bottom of a stewpan, and then add the veal and the giblets. Moisten with a gill of white broth made from poultry or veal scraps. Simmer over a low fire, but do not let the veal and giblets take colour. Cover them with cold water, or with white broth if possible, and bi’ing slowly to the boil. (3). Go on now to make a clear broth, seasoning lights with salt and white pepper. If this clear broth is carefully prepared and skimmed you should obtain at least two pints of colourless liquid. Strain it, and keep it warm. (4). In another saucepan melt two ounces of butter over a low fire ; when it is melted add by degrees two ounces of flour

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