Veal and Rabbit
One small Onion.
One small Carrot.
Salt, and a pinch of Mignonette Pepper.
Cook the flour and butter well together without letting them brown, stir in the stock gradually, add the sliced vegetables, the pepper and salt; stir it well, and let it cook well but slowly for half an hour, skimming it occasionally. Strain the sauce through a tammy-cloth, and set it aside until it is required for use. Then add cream, or other sauces as required. Velouté sauce is also the foundation of all the best hot white sauces, and it must be well boiled to make it "velvety."