Veloute Sauce - Larousse Gastronomique Recipe
Yield: 2 -1/2 qtsRecipe by luhu.jp
Ingredients:
2 3/4 quart: White stock made with veal or chicken,
1 cup: Pale blonde roux made with butter and flour,
Directions:
Veloute, Sauce Blanche Grasse. (with variants)
For 2-1/2 quarts (litres): stir 2-3/4 quarts (litres) of white
stock made with veal or chicken into one cup (325 grams) of pale
blonde roux made with butter and flour.
Blend well together. Bring to the boil, stirring with a wooden
spoon until the first bubbles appear. Cook the Veloute very slowly
for an hour and a half, skimming frequently.
Strain through a cloth. Stir until it is completely cold.
Note. Veloute is a great basic sauce, and it may be prepared in
advance. Obviously it may also be made just before it is used.
As the white stock which is used for making it is seasoned and
flavoured, it is not necessary to add other flavourings to this
sauce. An exception may be made for skins and trimmings of mushrooms
which may be added when available, this addition making the sauce yet
more delicate.
Veloute Sauce II (based on chicken stock). Veloute de Volaille - Made
like ordinary Veloute sauce, using chicken stock to stir into the
blonde roux.
Veloute Sauce III (based on fish stock). Veloute de Poisson, dit
Veloute Maigre - Made like ordinary Veloute sauce, replacing the veal
or chicken stock with fish stock.
Larousse Gastronomique, Prosper Montaigne, 1938. Crown edition, 1961.
Typos by Jeff Pruett.
Source from luhu.jp
For 2-1/2 quarts (litres): stir 2-3/4 quarts (litres) of white
stock made with veal or chicken into one cup (325 grams) of pale
blonde roux made with butter and flour.
Blend well together. Bring to the boil, stirring with a wooden
spoon until the first bubbles appear. Cook the Veloute very slowly
for an hour and a half, skimming frequently.
Strain through a cloth. Stir until it is completely cold.
Note. Veloute is a great basic sauce, and it may be prepared in
advance. Obviously it may also be made just before it is used.
As the white stock which is used for making it is seasoned and
flavoured, it is not necessary to add other flavourings to this
sauce. An exception may be made for skins and trimmings of mushrooms
which may be added when available, this addition making the sauce yet
more delicate.
Veloute Sauce II (based on chicken stock). Veloute de Volaille - Made
like ordinary Veloute sauce, using chicken stock to stir into the
blonde roux.
Veloute Sauce III (based on fish stock). Veloute de Poisson, dit
Veloute Maigre - Made like ordinary Veloute sauce, replacing the veal
or chicken stock with fish stock.
Larousse Gastronomique, Prosper Montaigne, 1938. Crown edition, 1961.
Typos by Jeff Pruett.
Source from luhu.jp