Name: Veloute' - Mother Sauce
Ingredients: 1 qt White stock (chicken;veal,fish) (1liter); 4 oz Pale roux; (115 grams)

In what, then, are justification and sanctification alike? (a) Both proceed originally from the free grace of God. It is of His gift alone that believers are justified or sanctified at all. (b) Both are part of that great work of salvation which Christ, in the eternal covenant, has undertaken on behalf of His people. Christ is the fountain of life, from which pardon and holiness both flow. The root of each is Christ. (c) Both are to be found in the same persons. Those who are justified are always sanctified, and those who are sanctified are always justified. God has joined them together, and they cannot be put asunder. (d) Both begin at the same time. The moment a person begins to be a justified person, he also begins to be a sanctified person. He may not feel it, but it is a fact. (e) Both are alike necessary to salvation. No one ever reached heaven without a renewed heart as well as forgiveness, without the Spirit’s grace as well as the blood of Christ, without a meetness for eternal glory as well as a title. The one is just as necessary as the other.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood		Sauces	1	Servings

INGREDIENTS

1	qt	White stock (chicken;veal,fish) (1liter)
4	oz	Pale roux; (115 grams)

INSTRUCTIONS

1. Bring stock to a boil and then turn down to a simmer.
2. stir in cold or room temp pale roux, work out any lumps.
3. simmer for 40 minutes, whisking as needed, skim any scum off the top of
the veloute'.
4. Strain through cheesecloth & adjust the seasoning with salt & pepper.
NOTES : This is a Mother Sauce, you can make a variety of sauces & soup
from this..
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 537 by CuisineArt
<CuisineArt@aol.com> on Jan 15, 1998

A Message from our Provider:

“Having Truth decay? Brush up on your Bible!”