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.
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.
Referenced By
Mushroom sauce
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