|2¾ quart||White stock made with veal or chicken|
|1 cup||Pale blonde roux made with butter and flour|
Veloute, Sauce Blanche Grasse. (with variants) For 2-½ quarts (litres): stir 2-¾ quarts (litres) of white stock made with veal or chicken into one cup (325 grams) of pale blonde roux made with butter and flour.
Blend well together. Bring to the boil, stirring with a wooden spoon until the first bubbles appear. Cook the Veloute very slowly for an hour and a half, skimming frequently.
Strain through a cloth. Stir until it is completely cold.
Note. Veloute is a great basic sauce, and it may be prepared in advance. Obviously it may also be made just before it is used.
As the white stock which is used for making it is seasoned and flavoured, it is not necessary to add other flavourings to this sauce. An exception may be made for skins and trimmings of mushrooms which may be added when available, this addition making the sauce yet more delicate.
Veloute Sauce II (based on chicken stock). Veloute de Volaille - Made like ordinary Veloute sauce, using chicken stock to stir into the blonde roux.
Veloute Sauce III (based on fish stock). Veloute de Poisson, dit Veloute Maigre - Made like ordinary Veloute sauce, replacing the veal or chicken stock with fish stock.
Larousse Gastronomique, Prosper Montaigne, 1938. Crown edition, 1961.
Typos by Jeff Pruett.
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