Veloute Sauce or White Cullis

Ingredients

• three pounds of the knuckle of veal
• an old hen
• half a pint of stock
• a small onion
• a clove
• a carrot
• half a bay-leaf
• a small sprig of thyme
• a little pepper
• a little salt
• seven pints of stock

Method

1. 1

   Butter a stewpan, cover with ham, add veal and hen, pour stock, and boil until reduced to glaze.

2. 2

   Add more stock, onion, clove, carrot, parsley, bay-leaf, thyme, pepper, and salt.

3. 3

   Simmer, skim, strain, and make roux with butter and flour.

4. 4

   Moisten with stock, boil, and simmer until ready.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2192. The excerpt below is the record exactly as published.

a clove, a carrot, a bunch of parsley, a very small sprig of thyme, half a bay-leaf, and a little pepper and salt. Pour upon these in- gredients a large wine-glassful of sauteme or chablis, or, failing this, of fish stock. Cover the saucepan, and let its contents simmer gently for five or six minutes. Add two pints of fish stock, or water and another glassful of wine. Bod the liquor, skim it, and let it simmer until the fish is done enough. Take it up, and strain the liquor. Thicken with white roux as in the last recipe, let it throw up the grease by the side of the fire, strain it, and put it aside for use. Whiting, gurnet, and pike are the fish best suited for this purpose. The heads and bones may be advantageously used for sauce. Veloute Sauce, or White CuUis.-^ Butter the bottom of a stewpan, and cover it with slices of thin lean ham. Place upon it three pounds of the knuckle of veal and an old hen, if this is to be had, or the bones of a cold roast chicken. Pour over it half a pint of stock, and let it boil away till it is reduced to glaze. Draw it back before it has time to acquire any colour, pour upon it seven pints of stock, and add a small onion in which one clove has been stuck, a carrot, a little parsley, half a bay-leaf, a small sprig of thyme, and a little pepper

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