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White Sauce made with Stock (Sauce Velouté)
From Cookery for every household, 1914
Serves 4
This sauce forms the foundation of many white sauces.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 291. The excerpt below is the record exactly as published.
White Sauce made with Stock (Sauce Veloutd) 1 oz. butter, § oz. flour. 2 pt. chicken or veal stock. A squeeze of lemon juice. Seasoning
Cook this with the app: pantry check, scaling, and the assistant.