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VELOUT SAUCE

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VELOUT SAUCE



One of the basic white sauces, made with white veal or chicken stock or a fish fumet, thickened with a white or golden roux. Numerous other sauces are derived from it ALLEMANDE, CAPERS, POULETTE, and MUSHROOM sauces (from veal velout); IVOIRE, SUPRME, and AURORE sauces (from chicken velout); and BRETONNE, CARDINAL, and NANTUA sauces (from fish velout).


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