Velouté maigre

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

six ounces of onions ↝ Onions, raw [Vegetables and Vegetable Products]
three ounces of carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
half an ounce of celery ↝ Celery, raw [Vegetables and Vegetable Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint each of milk ↝ Milk, NFS [Milk, reduced fat]
a pint each of water ↝ Water, tap [Tap water]
a quarter of an ounce of salt ↝ Salt, table, iodized [Spices and Herbs]
half that measure of mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a small bouquet of herbs

Instructions (8)

Cut up six ounces of onions, three ounces of carrots, and half an ounce of celery.
Fry in a stew-pan with two ounces of butter for five minutes only, using a low fire.
Add two ounces of flour, and fry for five minutes more.
Moisten with a pint each of milk and water.
Season with a quarter of an ounce of salt, and half that measure of mignonette pepper.
Put in a small bouquet of herbs.
Stir well, bring to the boil, and simmer for about an hour.
Strain into a bowl and use as required.

Original Text

Velouté maigre.—This is a variation of ordinary velouté for which meat is not required:—Cut up six ounces of onions, three ounces of carrots, and half an ounce of celery; fry in a stew-pan with two ounces of butter for five minutes only, using a low fire; add two ounces of flour, and fry for five minutes more. Now moisten with a pint each of milk and water, season with a quarter of an ounce of salt, and half that measure of mignonette pepper, and put in a small bouquet of herbs. Stir well, bring to the boil, and simmer for about an hour. Strain into a bowl and use as required.

Notes

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