Velouté
Sauce
Ingredients
| 8 oz | roux |
| 1 gallon | chicken stock, hot |
Method
- Add 1 gallon hot chicken stock to 8 oz roux.
Notes
- Poulette variation: add mushroom stems.
As written in 1982
Veloute - Roux (8oz) + 1 gallon chicken stock (Hot) poulette - mushroom stems
Also on this page: Inside cover (left): "Five" — Bechamel / Tomato / Veloute / Espanol / Hollindays (the 5 mother sauces).