Veloute Sauce

Ingredients

• 1 oz. butter
• I oz. flour
• ^ pint white stock
• 6 peppercorns
• A few parsley stalks
• 4 chopped button mushrooms
• Lemon juice, pepper and salt
• i gill cream

Method

1. 1

   Fry the peppercorns, parsley stalks, and mushrooms in the butter without browning, stir in the flour, and add the stock.

2. 2

   Simmer one hour, tammy, and add the other ingredients.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 37. The excerpt below is the record exactly as published.

VELOUTE SAUCE. 1 oz. butter. I oz. flour. ^ pint white stock. 6 peppercorns. A few parsley stalks. 4 chopped button mushrooms. Lemon juice, pepper and salt, i gill cream

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