Auguste Escoffier in the early twentieth century. Velouté is French for 'velvety'. In preparing a velouté sauce, a light stock (one in which the bones of...

broth. Velouté sauce: Light coloured sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French...

(2014-01-06). "Velouté Du Barry". lacuisinedelilly.canalblog.com. canalblog.com. Retrieved 2019-01-23. Le potage au chou-fleur est devenu "velouté Du Barry"...

classic and popular "daughter sauce" of French cuisine. It consists of velouté, a "mother sauce", thickened with cream and strained. According the Larousse...

and peppers, such as pimientos or roasted bell peppers. Some recipes use velouté or espagnole sauce instead of mayonnaise. Algérienne sauce Fry sauce List...

with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients. Some versions may be prepared using both fish velouté and...

in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks...

of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in...

classic sauce of French cuisine. The main ingredients are fish stock, velouté sauce, white wine, shallots and butter. Auguste Escoffier wrote in Le guide...

is based on a suprême sauce, which itself derives from the mother sauce velouté. Escoffier shares a recipe in Le Guide culinaire which consists of a base...

The warm sauce is classically based on a vegetable or meat broth, or a velouté, with herbs. Current recipes often add Dijon mustard. The cold sauce is...

leaves, thyme, basil, vinegar, flour and wine. Velouté à la polonaise – Classic French sauce – A velouté sauce mixed with horseradish, lemon juice and...

espagnole sauce, one of the five mother sauces in French cuisine (béchamel, velouté, espagnole, sauce tomate, and hollandaise). Sauce Robert is made from chopped...

foundation or basic sauces as espagnole, velouté, béchamel, and tomate. Sauce allemande, which is a variant of velouté made with egg yolks, is replaced by...

but a cheese sauce during this time would have to have been based on a velouté sauce because béchamel had not yet been developed, so the cheese sauce...

Pound shells and meat in the mortar and incorporate equal quantity of fish velouté, add butter.[citation needed] As with many other classic dishes the original...

pepper, tomato, onion and garlic Tourin – a type of French garlic soup Velouté - a soup or sauce made of chicken, veal, or fish stock and cream and thickened...

bouillon seasoned with salt, nutmeg and pepper. Cucumber ragout is made with velouté sauce. One ragout is made with madeira, chestnuts and chipolata sausages...

three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. Roux may be made with any edible fat. For meat...

omit the use of meat, and some use sauces such as espagnole, allemande or velouté as a base. Chaudfroid sauce is typically served cold, atop cold meats and...

sauce (fr. sauce bretonne) is a French compound sauce consisting of a velouté base with julienned onion, leeks, celery heart and mushrooms, mounted with...

referred to as fonds, meaning "foundations", these base sauces, espagnole, velouté, and béchamel, are still known today. Each of these sauces was made in...

mushrooms, green bell pepper, onion, and pimiento together with chicken in a velouté sauce with sherry. It was a popular dish during the middle to late 20th...

classical French herb sauce used to accompany fish. It consists of: a velouté and fish fumet base equal quantities of tarragon vinegar and white wine...

early 18th century, Vincent La Chapelle had the idea of incorporating "velouté", based on roux, a mixture of flour and fat, to bind it. In 1742, François...

are creamy, prepared with the addition of cream or milk. Fish velouté is a French velouté sauce base from which several types of sauces can be prepared...

vegetables, most notably cauliflower, asparagus, wax beans or broccoli. Velouté à la polonaise is a wholly different sauce. Preparation methods and ingredients...

with wine, bread, eggs and gratinéed cheese. Another French onion soup is velouté Soubise, in which puréed onions are blended with veal stock, enriched with...

flambéed with brandy, cooked in cider, stock boiled down and mixed with fish velouté, garnished with crayfish tails, and poached oysters. Matelote à l'italienne...

pastry. Cassolettes Régence: a salpicon of chicken breast and truffles in a velouté sauce, topped with asparagus tips with a border of duchesse potatoes. It...