Veloute Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
1/4 cup: Unbleached Flour,
3 cup: White Or Veal Stock,, (See Stocks), Heated To Boiling
4 each: Black Peppercorns,
1/2 cup: Chopped Mushrooms,, (Leftover Trimmings And Stems Can
Directions:
The delicate of this luxurious sauce makes it perfect for creaming
poultry, eggs, or elegant edibles such as sweetbreads or oysters.
Be Used.) Salt And Freshly Ground Black Pepper, To Taste
Melt the butter in a large heavy saucepan over medium heat. Whisk in
the flour and cook for 3 minutes, then stir into the hot stock. Add
the peppercorns and mushrooms and simmer gently over low heat at
least 30 minutes. Strain through a sieve lined with cheesecloth and
season to taste with slat and pepper.
Yield: About 2 cups of sauce.
From The Complete Book Of Sauces by Sallie Y Williams
Source from luhu.jp
poultry, eggs, or elegant edibles such as sweetbreads or oysters.
Be Used.) Salt And Freshly Ground Black Pepper, To Taste
Melt the butter in a large heavy saucepan over medium heat. Whisk in
the flour and cook for 3 minutes, then stir into the hot stock. Add
the peppercorns and mushrooms and simmer gently over low heat at
least 30 minutes. Strain through a sieve lined with cheesecloth and
season to taste with slat and pepper.
Yield: About 2 cups of sauce.
From The Complete Book Of Sauces by Sallie Y Williams
Source from luhu.jp