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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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