The Book That Inspired Gordon Ramsay
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...
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,...
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...
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...