Velouté

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
Yield
2.0 pints
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (27)
For expensive espagnole
For espagnole maigre
Domestic velouté
Instructions (24)
  1. Melt two ounces of butter in a two-quart stew-pan.
  2. Add four ounces of finely sliced onion, the same of carrot and turnip, half an ounce of shred celery and a bunch of chopped parsley.
  3. Moisten with a gill of stock and cook over a low fire till turning a nice reddish-brown.
  4. Add a quart of warm scrap stock, bring to the boil, and simmer for three-quarters of an hour.
  5. Skim, strain, and thicken.
  6. Add one ounce of the best glaze.
  7. Finish as explained in step (g) for expensive espagnole.
For espagnole maigre
  1. Follow the above process, but moisten with water or vegetable cuisson instead of meat broth, and omit meat glaze.
  2. Fish broth, with a glass of chablis or sauterne, may be used if the sauce be wanted for fish.
  3. Colour can be obtained by using Parisian essence.
Domestic velouté
  1. Procure one pound of chicken or fowl giblets, and half a pound of veal scraps.
  2. Scald the giblets and cut them in small pieces; cut the veal up also.
  3. Slice up three ounces of onion.
  4. Put the onion rings in an ounce of melted butter at the bottom of a stew-pan.
  5. Next add your meat and giblets.
  6. Moisten with a gill of white broth, and simmer over a low fire, but do not let them take colour.
  7. Cover them with cold water, or common broth if available, and bring slowly to the boil.
  8. Make a clear broth, seasoning with salt and white pepper.
  9. If this be carefully prepared and skimmed, you should obtain a couple of pints at least of colourless liquid which should be strained and kept ready for use presently.
  10. Take a saucepan, and melt a couple of ounces of butter in it over a low fire.
  11. When melted, by degrees, add two ounces of flour.
  12. Stir for five minutes, and add the broth in the manner explained at page 57.
  13. Stir over the fire till boiling, and then permit the sauce to simmer slowly for an hour, taking off all fat that may rise.
  14. At the end of the hour you can strain the velouté into a bowl and place it in the larder.
Original Text
VELOUTÉ. two-quart stew-pan with two ounces of butter, lay in four ounces of finely sliced onion, the same of carrot and turnip, half an ounce of shred celery and a bunch of chopped parsley: moisten with a gill of stock, and cook over a low fire till turning a nice reddish-brown; add now a quart of warm scrap stock, bring to the boil, and simmer for three-quarters of an hour; skim, strain, and thicken. Add one ounce of the best glaze, and finish as explained in step (g) for expensive espagnole. For espagnole maigre follow this process, but moisten with water or vegetable cuisson instead of meat broth, and omit meat glaze. Fish broth, with a glass of chablis or sauterne, may be used if the sauce be wanted for fish. Colour can be obtained by using Parisian essence. Arguing on the same lines, I think that for all practical purposes a domestic velouté will be found sufficient for all ordinary establishments. This may be described as the sauce blonde of page 60, made with a stronger white broth, the process being conducted in this manner:— (a) Procure one pound of chicken or fowl giblets, and half a pound of veal scraps: scald the former and cut them in small pieces; cut the veal up also. (b) Commence by slicing up three ounces of onion; put the rings in an ounce of melted butter at the bottom of a stew-pan; next add your meat and giblets; moisten with a gill of white broth, and simmer over a low fire, but do not let them take colour; cover them with cold water, or common broth if available, and bring slowly to the boil. (c) Go on now to make a clear broth, seasoning with salt and white pepper. If this be carefully prepared and skimmed, you should obtain a couple of pints at least of colourless liquid which should be strained and kept ready for use presently. (d) Take a saucepan, and melt a couple of ounces of butter in it over a low fire; when melted, by degrees, add two ounces of flour; stir for five minutes, and add the broth in the manner explained at page 57. (e) Now stir over the fire till boiling, and then permit the sauce to simmer slowly for an hour, taking off all fat that may rise. (f) At the end of the hour you can strain the velouté into a bowl and place it in the larder.
Notes
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