Veloute Sauce
From Soyer's standard cookery, 1912
Serves 16
Follow precautions for despumation.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 29. The excerpt below is the record exactly as published.
Veloute Sauce. QUANTITIES REQUIRED FOR FOUR QUARTS. — One pound of pale roux, five quarts of white veal stock. Dissolve the roux in the cold veal stock and put the sauce- pan containing this mixture on the fire, stirring the sauce with a spatula or whisk, so as to avoid its burning at the bottom. Add one ounce of table-salt, a pinch of nutmeg and white powdered pepper, together with quarter pound of white mush- room parin
Cook this with the app: pantry check, scaling, and the assistant.