White Sauce or Velouté

Ingredients

• 1 lb. of sliced lean ham
• 1 lb. of veal or beef, also sliced
• two old hens or partridges cut in pieces
• a carrot
• an onion
• some cloves
• a blade of mace
• a faggot of parsley
• half a dozen green onions
• a bay-leaf
• a sprig of thyme
• a large stewpan

Method

1. 1

   Put the ham, veal or beef, and hens or partridges into a stewpan.

2. 2

   Add sufficient broth to cover the meat and boil until condensed.

3. 3

   Add the remaining ingredients, boil again, skim, and pass through a tammy into a basin.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 156. The excerpt below is the record exactly as published.

a large stewpan, pour the brown extract over it, and mix them by diligent stirring. Eegulate the consistency of the resulting sauce by the cautious and gradual addition of normal broth, so that after boiling up and subsequent gentle simmering it may be ready to have the fat removed from its surface. Bemoval of the Fat. — When the butter with which the roux was made and other coarser particles have risen to the surface, either as a scum or in the form of a membrane, skim them off. By this operation the sauce assumes a per- fectly smooth appearance, and will make a corresponding impression upon the tongue. Add a further pint of standard broth, and skim off crudities during about twenty minutes’ boiling, and then pass the sauce through a tammy or cloth into a white basin ; stir it until it be cold, and put it either into the water-bath for immediate, or into the larder for future, use. Finishing the Espagnole so as to prodiixe Esjjognole Tra- vailUe or Coulis Brim. — Place any required part of the sauce into a lai'ge stewpan, add a desirable volume of essence of mushrooms and a suflicient volume of blond dc veau to enable the mixture on the application of heat to expel some further mechanically suspended matters. Make sure that the liquid boil up at first, and then continue merely to simmer ; reduce it to the consistency you desire, pass it through a tammy, and use it with sautes or as simple sauce. In this operation the principal effect is obtained by the addition of the mush- room essence, and the subsequent boiling is only necessary to expel the water introduced by the generally very dilute essence. WHITE OR VELOUTE SAUCE 239 White Sauce, or Velout6. Put into a stewpan 1 lb. of sliced lean ham, 1 lb. of veal or beef, also sliced, and above that two old hens or partridges cut in pieces. Add sufficient standard broth for it to reach the upper surface of the meat ] cover the pan, and let the contents boil briskly until the liquid is condensed nearly to a pale glace ; then draw the pan on to a moderately hot part of the hearth ; fill it up again with some normal stock, add a carrot, an onion, some cloves, a blade of mace, a faggot of parsley, half a dozen green onions, a bay-leaf and a sprig of thyme

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