Veloute

Yield: 6 servings

Ingredients:

2 tb Butter 4 ea Black Peppercorns
1/4 c Unbleached Flour 1/2 c Chopped Mushrooms (Leftover
3 c White Or Veal Stock

Instructions:

(See -Trimmings And Stems Can -Stocks) Heated To Boiling The delicate of this luxurious sauce makes it perfect for creaming poultry eggs or elegant edibles such as sweetbreads or oysters. Be Used.) Salt And Freshly Ground Black Pepper To Taste Melt the butter in a large heavy saucepan over medium heat. Whisk in the flour and cook for 3 minutes then stir into the hot stock. Add the peppercorns and mushrooms and simmer gently over low heat at least 30 minutes. Strain through a sieve lined with cheesecloth and season to taste with slat and pepper. Yield: About 2 cups of sauce. From The Complete Book Of Sauces by Sallie Y Williams