Recipes > Sauces & Spreads > Sauce Tournee

Sauce Tournee

Ingredients

• 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

Instructions

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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Source

The Book of Household Management (1861).

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