Thin Veloute Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (1)
  1. Add sufficient thin cream to a quarter of a pint of the ordinary Veloute sauce to make it liquid enough to allow the truffle garnish to be seen through when the sauce is poured over the creams.
Original Text
Thin Veloute Sauce for pouring over the creams is made by adding, to a quarter of a pint of the ordinary Veloute sauce, sufficient thin cream to make it liquid enough to allow the truffle garnish to be seen through when the sauce is poured over the creams.
Notes
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