SC - sauce makings

[CBlackwill@aol.com]

Veloute sauce

Melt 1/3 cup butter, add 1/3 cup flour, and cook a few minutes.  Add 3 cups
white stock*, chicken or veal, 1/2 tsp salt, and a little pepper, and cook,
stirring constantly, until the mixture thickens.  Continue cooking, stirring
occasionally, until the sauce reduces to about 2 1/2 cups and is very thick
but light and creamy.

*White stock
Parboil 1 pound veal or chicken bones, or both, for a few minutes, just long
enough for the first scum to rise to the top.  Drain and cover the bones
with 2 1/2 quarts cold water and 1 tsp salt, 1 carrot, 2 onions, 2 leeks an
a bouquet garni.  Bring to the boil, skim and cook slowly for 3 hours.
Remove the fat, stran the stock, and store in a refrigerator until needed,
but not longer than a week.  This makes 3 pints of stock.
- -----Original Message-----
From: Karen O <kareno at lewistown.net>
To: sca-cooks at ansteorra.org <sca-cooks at ansteorra.org>
Date: Monday, June 26, 2000 6:42 PM
Subject: Re: SC - sauce makings


>    Hi everyone!
>
>    Over the weekend I had the opportunity to have a nice veal supper  (MT
>does beef  -- not veal, so for me its a rare treat)  a tender luscious
>breaded veal with a lemon  veloute (sp?) sauce.
>
>    How can I make this sauce at home?  I know there was lemon juice,
>parsley, butter,  but it was opaque & creamy,  so cream?  or maybe a roux
>base?
>
>   (almost) ;)  willing to pay you you professionals out there to reveal a
>trade secret!
>
>    Caointiarn
>
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