Velouté Sauce

Ingredients

• two pounds of lean veal
• three slices of ham
• half a pint of white stock
• two carrots
• one onion
• three quarts of veal broth
• three ounces of butter
• the same quantity of semolina flour

Method

1. 1

   Put veal, ham, stock, carrots, and onion in a buttered stewpan.

2. 2

   Simmer gently, moisten with veal broth, boil, skim, add shallots and bouquet garni.

3. 3

   Simmer until veal is done, strain broth.

4. 4

   Prepare a mixture of butter and semolina flour, dilute with broth, mix, boil, simmer for two hours, skim, and strain into a pan.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 37. The excerpt below is the record exactly as published.

the same quantity of semolina flour, stir well with a wooden spoon till it boils, then draw the stewpan by the side of the fire, and let it simmer for half an hour, often stirring. After this, add gradually some of the hot broth to it, then pour the lot into it, and set it to the boil, stirring the while, when boiling. Let the fat rise to the top ; skim it properly ; then pass the sauce through a tammy sieve; return it to the stewpan; boil it again, and reduce it till it has reached a nice thick, but soft, F 82 PRACTICAL HOUSEHOLD COOKERY. consistency, stirring the while to prevent clotting; then pour it into an earthenware pan ; lay a piece of kitchen paper at the top, to remove any remaining particle of fat, and place it in a cool place, as it is now ready for use, and will keep several days. 152. ESPAONOLE SAUCE No. 2. Butter a stewpan, with an ounce of butter put in it, a shred onion, and about three pounds of leg of veal cut in small slices skinned and the fat removed, also a pound of beef cut in slices, as well as any carcasses of chicken and game that may be had ; moisten the lot with half a pint of broth or stock No. i. Boil on a good fire till the broth is reduced by one-half, turn the meat round so as to glaze it of an even brown colour ; when the meat is nicely glazed, draw the stewpan by the side of the fii'e, cover it, and let it stand for a few minutes. After this, pour in three quarts of stock No. i, boil it, skim it in the usual way, and add a " bouquet garni," one carrot shred finely, salt and pepper to taste, then let it simmer till the meat is well done, when it must be taken out and the broth strained through a fine cloth; return the broth to the stewpan, and set it by the side of the fire. Meantime put three ounces of butter in a small stewpan, and when properly melted pour a similar quantity of semolina flour with it. Stir it well over the fire with a wooden spoon, and simmer it for a quarter of an hour, giving it an occasional stir. Dilute this with some of the broth, and when properly mixed pour the remainder of the broth ever it ; boil it, stir it constantly till boiling, then draw the stewpan to the side of the fire and let it simmer for two hours; skim off the fat and scum as it rises, then PRACTICAL HOUSEHOLD COOKERY. 83 strain the sauce through a fine cloth into an earthenware pan, and pai by in a cool place for futnre use. These sauces will, in ordinary weather, keep perfectly well and good for four or five days. 168. VELOUT^ SAUCE. Put about two pounds of lean veal, free from skin and fat, into a buttered stewpan, also three slices of ham, half a pint of white stock, two carrots and one onion shred. Simmer the contents very gently, taking care not to colour the meat, and after half an hour moisten with three quarts of veal broth ; boil it, skim it, and then draw the stewpan to the side of the fire; add a few shalots, a ** bouquet garni," and the cuttings of half a dozen white mushrooms ; simmer till the veal is well done ; take it out and strain the broth through a fine cloth ; put the broth back to the stewpan by the side of the fira Meantime prepare a mixture of three ounces of butter

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