Recipes > Soup > Veloute, or Velvet Essence

Veloute, or Velvet Essence


  • 1/2 pound of scraps of veal
  • 1/2 pound of pieces of fowls
  • 12 or 15 mushrooms
  • butter
  • 2 onions cut small
  • 1/2 carrot cut small
  • 1 bunch of sweet herbs cut small
  • 3 table-spoonfuls of flour
  • 3 table-spoonfuls of boiling water or broth
  • salt
  • pepper
  • nutmeg


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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