| 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
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