Veloute sauce

The same as for Espagnole sauce, but use , white stock, no beef, and only pheasant or fowl trimmings, button mushrooms, cream instead of glaze, and a chopped shallot.

See also: Wikipedia Cookbook.

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Source: ''The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes'' from a project that puts out-of-copyright texts into the public domain. This is from a *very* old source, and reflects the cooking at the turn of the last century. Update as necessary.

This article is from Wikipedia. All text is available under the terms of the GNU Free Documentation License.