Recipes > Sauces & Spreads > Veloute and Allemande Sauces

Veloute and Allemande Sauces

(Fish and vegetables)


Make a white sauce, using chicken or veal stock instead of milk.


Remove the Veloute from the fire; add two yolks beaten with one half cupful of cream or milk, one tablespoonful of chopped parsley, and a dash of nutmeg. Put on the fire a moment to thicken, but do not let it boil. Continue to stir for some moments after removing from the fire.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus