VELOUTÉ SAUCE (1896)
The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)
Ingredients
• 2 tablespoons butter.
• 2 tablespoons flour.
• 1 cup White Stock.
• 1/4 teaspoon salt.
• Few grains pepper.
Directions
Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended.
Pour on gradually the White Stock, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy.
If a wire whisk is used, all the White Stock may be added at once.
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