Veloute sauce

The same as for Espagnole sauce, but use , white stock, no beef, and only pheasant or fowl trimmings, button mushrooms, cream instead of glaze, and a chopped shallot.

See also: Wikipedia Cookbook.

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Source: ''The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes'' from a project that puts out-of-copyright texts into the public domain. This is from a *very* old source, and reflects the cooking at the turn of the last century. Update as necessary.