Recipes > Sauces & Spreads > Sauce Tournee

Sauce Tournee


  • 1 pint of white stock
  • thickening of flour and butter, or white roux
  • 1 faggot of savoury herbs, including parsley
  • 6 chopped mushrooms
  • 6 green onions


Put the stock into a stewpan with the herbs, onions, and mushrooms, and let it simmer very gently for about 1/2 hour; stir in sufficient thickening to make it of a proper consistency; let it boil for a few minutes, then skim off all the fat, strain and serve. This sauce, with the addition of a little cream, is now frequently called velouté.

Time: 1/2 hour.

Note: If poultry trimmings are at hand, the stock should be made of these; and the above sauce should not be made too thick, as it does not then admit of the fat being nicely removed.


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The Book of Household Management (1861).

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