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Velouté Sauce

A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).

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A historical recipe

Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

  1. ½ cup mushrooms Melt butter
  2. one tablespoon butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. 4 tablespoons butter 4 tablespoons flour ½ teaspoon salt nutmeg 1 cup white stock ½ cup cream ½ cup mushrooms Melt butter;
  2. add mushrooms, flour, salt, nutmeg and white stock;
  3. simmer ten minutes.
  4. Add cream and cook in double boiler one half hour.
  5. Just before serving add one tablespoon butter.

Plating

Cookware for this recipe

  • Saucepan
Source Public domain in the USA
Credit

From Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Digitised by Project Gutenberg, eBook #52800 (https://www.gutenberg.org/ebooks/52800). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.