Recipes > Soup > Veloute, or Velvet Essence
Take the veal, fowls, and mushrooms; stew them slowly in butter, and then add the onions, carrot, sweet herbs, flour, boiling water or broth, and salt, pepper, and nutmeg to your taste. Let it stew an hour and a half, and then strain it.
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Domestic French Cookery (1836).
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