Name: Veloute Sauce
Ingredients: 3 tb Butter; 3 tb Flour; 2 c Chicken stock; Salt; to taste; Freshly-ground white pepper; to taste

It is a shame that the word “saint” has been hijacked by the Catholic Church. In the original Greek the word simply means “holy.” In Christ you are perfectly clothed with His holiness. In that sense you are a saint. That is how you are seen in the eyes of God. How many of you who profess Christ see this as your identity? You don’t if you are trying to find your acceptance from other people. You don’t if you are seeking to earn God’s favor. And you don’t if your life isn’t seen as one that is practically becoming more holy (or more “saintly”) over time. Your position is saint. You are not trying to become a saint. Your identity is Christ. It begins here and everything flows from that reality for the believer.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Emlive07	1	servings

INGREDIENTS

3	tb	Butter
3	tb	Flour
2	c	Chicken stock
		Salt; to taste
		Freshly-ground white pepper; to taste

INSTRUCTIONS

In a saucepan, over medium heat, melt the butter. Stir in the flour and
cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until
smooth. Season with salt and pepper. Bring the liquid to a boil and reduce
the heat to low and cook for 15 minutes. Remove from the heat and serve.
This recipe yields 2 cups of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B49 broadcast 07-21-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-29-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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