A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 416
Veloute and Brown, Espagnole or Spanish Sauce for Lean
Sauce Veloutee et Espagnole en Maigre
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The lean veloute or the lean Spanish sauce are made the same way as the fat (Nos. 414 and 415), or using fish stock (No. 417); for lean veloute the stock must be reduced to a glaze without coloring.