4. WHITE VELOUTE SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

To finish this sauce

white consommé of veal or fowls ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
blond of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
essence of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (3)

To finish this sauce, proceed in every respect the same as for the Espagnole,
substituting white consommé of veal or fowls, for the blond of veal, in order to clarify it;
and the essence of mushrooms must be white, in order to prevent the sauce from taking a dark hue, contrary to its special character.

Original Text

4. WHITE VELOUTE SAUCE.
To finish this sauce, proceed in every respect the same as for the
Espagnole, substituting white consommé of veal or fowls, for the blond
of veal, in order to clarify it; and the essence of mushrooms must
be white, in order to prevent the sauce from taking a dark hue, con-
trary to its special character.

Notes

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