Ordinary Veloute Sauce

Escoffier Recipe 25 Escoffier – Ordinary Veloute Sauce 35-ORDINARY VELOUTE SAUCE Qua7itities Required for Four Quarts.—One lb. of pale roux (Formula 20), five quarts of white veal stock (Formula 10). Dissolve the roux in the cold white veal stock... 

Fish Veloute

Escoffier Recipe 26a Escoffier – Fish Veloutte Veloute is the base of various fish sauces whose recipes will be given in Part II. Prepare it in precisely the same way as poultry veloute, but instead of using poultry stock, use very clear fish fumet,... 

Allemande Sauce – Thickened Veloute

Escoffier Recipe 27 Escoffier – Allemande Sauce or Thickened Veloute Allemande Sauce is not, strictly speaking,, a basic sauce. However, it is so often resorted to in the preparation of other sauces that I think it necessary to give it after the... 

Bechamel Sauce

Escoffier Recipe 28 Escoffier – Bechamel Sauce Preparation.—Pour the boiling milk on the roux, which should be almost cold, and whisk it well so as to avoid lumps. Let it boil, then cook on the side of the fire. Meanwhile the lean veal should...