Recipes > Soup > Veloute with Arrow-root

Veloute with Arrow-root


Set broth in a saucepan on the fire, and as soon as it boils, sprinkle some arrow-root into it, stirring the while with a wooden spoon; boil gently for about half an hour, stirring now and then the while, and serve warm, adding salt to taste.

Milk or consomme may be used instead of broth.

If you use milk, add a very little salt and sugar, to taste.

The proportion of arrow-root to a certain quantity of broth is according to taste; it can be made thick or thin.

Veloute with Sago

Sago must be boiled gently about an hour; but for the rest, proceed as with arrow-root in every particular.

Veloute with Semoule

With semoule it is the same as with arrow-root, except that it is boiled only about fifteen minutes.

Veloute with Gruel (French Gruau)

It is made as with arrow-root.


Hand-Book of Practical Cookery (1884).


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