Home › Sauces for Fish, Meat, Poultry and Game › Veloute Sauce
Veloute Sauce
Substitute one cup of well-seasoned white stock for the milk in thin or medium white sauce.
What Butterick's magazine told American kitchens to cook in 1929 - five hundred recipes in thirty-three departments, casserole cookery to cooking at the table.
Home › Sauces for Fish, Meat, Poultry and Game › Veloute Sauce
Substitute one cup of well-seasoned white stock for the milk in thin or medium white sauce.