SC - Sweets to serve with hot drinks

[Philip & Susan Troy]

As you can see, veloute differs from the cream sauce/milk gravy/bechamel mother sauce only in that it uses stock instead of milk or cream.  It can be flavored any number of ways after that.

niccolo

sca-cooks at ansteorra.org wrote:
> 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.