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Velute Sauce Recipe

Sauces
The Cook's Decameron: A Study In Taste

The same as above, but use white stock, no beef, and only pheasant or

fowl trimmings, button mushrooms, cream instead of glaze, and a chopped

shallot.

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No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
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No. 11. Mushroom Sauce
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No. 13. Neapolitan Anchovy Sauce
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