VELOUTE
is rich chicken and veal broth, thickened and strained until of smooth appearance. It is the principal "white" sauce, as Espagnole is the chief "brown" sauce.
Recipes that use veloute
386 dishes across the Historical Foodie library call for veloute.
The Epicurean · 386
- No. 1000 Soft Clams a la Newberg Lucines Papillons a la Newberg
- No. 1002 Hard Shell Crabs, in Court Bouillon Crabes Durs au Court Bouillon
- No. 1004 Hard Shell Crabs, Stuffed with Mushrooms and Deviled Crabes Durs Farcis aux Champignons et a la Diable
- No. 1019 Frogs' Legs a la Poulette with Mushrooms Cuisses de Grenouilles a la Poulette aux Champignons
- No. 1027 Lobster a la Britannia Homard a la Britannia
- No. 1031 Lobster a la Duglere Homard a la Duglere
- No. 1032 Lobster a la Fresne Homard a la Fresne
- No. 1033 Lobster a la Gambetta Homard a la Gambetta
- No. 1036 Small Spiny Lobster Tails a la Monte Carlo (queues de Petites Langoustes a la Monte Carlo
- No. 1041 Lobster a la Rougemont Homard a la Rougemont
- No. 1042 Lobster Tails a la Stanley Queues de Homards a la Stanley
- No. 1044 Lobster with Cream Homard a la Creme
- No. 1046 Mussels a la Mariniere Moules a la Mariniere
- No. 1047 Mussels a la Poulette Moules a la Poulette
- No. 1056 Oysters a la Villeroi Huitres a la Villeroi
- No. 1067 Fricasseed Oysters or a la Poulette Huitres Fricassees ou a la Poulette
- No. 1068 Oysters, Viennaise Huitres Fricassees a la Viennaise
- No. 1094 Angel Fish a la Bahama Poisson Ange a la Bahama
- No. 1095 Black Bass a la Narragansett Bass Noir a la Narragansett
- No. 1096 Black Bass Aiguillettes with Oyster Crabs Aiguillettes de Bass Noir aux Crabes d'Huitres
- No. 1098 Red Bass. Water Fish Bass Rouge. "Water Fish"
- No. 1103 Striped Bass a la Laguipierre Bass Raye a la Laguipierre
- No. 1104 Striped Bass a la Long Branch Bass Raye a la Long Branch
- No. 1109 Striped Bass a la Whitney Bass Raye a la Whitney
- No. 1112 Striped Bass with Fine Herbs Bass Raye aux Fines Herbes
- No. 1113 Striped Bass with White Wine—Baked Bass Raye Gratine au Vin Blanc
- No. 1115 Blackfish a la Sanford Blackfish a la Sanford
- No. 1116 Blackfish a la Villaret Blackfish a la Villaret
- No. 1158 Flounders, Provencal Style Plies Carrelets ou Limandes a la Provencale
- No. 1164 Haddock, Ancient Style Aiglefin a l'Ancienne
- No. 1167 Halibut, Admiral Fletan ou Holibut a l'Amiral
- No. 1169 Halibut a la Richmond Fletan a la Richmond
- No. 1170 Halibut Kadgiori Fletan Kadgiori
- No. 1171 Halibut, with Fine Herbs a la Reynal Fletan aux Fines Herbes a la Reynal
- No. 1175 Herrings, Fresh, Mustard or Thickened Maitre d'Hotel Sauce Harengs Frais, Sauce Moutarde ou Maitre d'Hôtel Liee
- No. 1181 Kingfish a la Bordelaise Kingfish a la Bordelaise
- No. 1183 Kingfish a la Montgolfier Kingfish a la Montgolfier
- No. 1196 Spanish Mackerel a la Perigord Maquereau Espagnol a la Perigord
- No. 1198 Spanish Mackerel with Crawfish—Fillets Filets de Maquereau Espagnol aux ??ses
- No. 1200 Spanish Mackerel with Green Peas Maquereau Espagnol aux Petits Pois
- No. 1207 Maskinonge a la Providence Maskinonge a la Providence
- No. 1216 Pike Perch or Wall Eyed Pike a la Royal Sandre a la Royale
- No. 1218 Pike Perch or Wall-Eyed Pike Continental Style-Fillets Filets de Sandre au Continental
- No. 1222 Pompano a la Duclair Pompano a la Duclair
- No. 1224 Pompano a la Mazarin Pompano a la Mazarin
- No. 1225 Pompano a la Potentini Pompano a la Potentini
- No. 1227 Pompano a la Toulouse Pompano a la Toulouse
- No. 1234 Red Snapper a la Demidoff Red Snapper a la Demidoff
… and 338 more recipes use veloute.