Veloute Sauce
From Banquets of the nations, 1911
Serves 8
Ensure the sauce is thick but can be thinned if necessary.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 67. The excerpt below is the record exactly as published.
veloute sauce, reduced with mushroom extract. Pheasants, partridges, grouse, black game, hares, pigeons, and rabbits, may be prepared in the same way. Veloute Sauce. Put a good piece of the best end of a knuckle of veal into a stewpan, with some good ham, some beef cut into pieces, and whatever trimmings of game or poultry the larder affords. Moisten this with strong broth, put to three carrots and four onions, parsley, thyme, and 150 , FRANCE (North) chopped mushroom
Cook this with the app: pantry check, scaling, and the assistant.