Veloute de Volaille

Ingredients

• One lb. of pale roux
• five quarts of white poultry stock

Method

1. 1

   Prepare as with ordinary Veloute, using poultry stock instead of veal stock.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 18. The excerpt below is the record exactly as published.

One lb. of pale roux (Formula 20), five quarts of white veal stock (Formula 10). Dissolve the roux in the cold white veal stock and put the saucepan containing this mixture on an open fire, stirring the sauce with a spatula or whisk, so as to avoid its burning at the bottom. Add one oz. of table-salt, a pinch of nutmeg and white powdered pepper, together with one-quarter lb. of nice white mushroom parings, if these are handy. Now boil and move to a corner of the fire to despumate slowly for one and a half hours, at the same time observing the precautions advised for ordinary Espagnole (Formula 22). Strain through muslin into a smaller saucepan, add one pint of white stock, and de- spumate for another half hour. Strain it again through a tammy or a Sieve into a wide tureen, and keep moving it with a spatula until it is quite cold. I am not partial to garnishing Velouté Sauce with carrots, an onion with a clove stuck into it, and a faggot, as many do. The stock should be sufficiently fragrant of itself, without requiring the addition of anything beyond the usual condiments. The only exception I should make would be for mushroom parings, even though it is preferable, when possible, to replace these by mushroom liquor. But this is always scarce in kitchens where it is used for other purposes; wherefore it is often imperative to have recourse to parings in its stead. The latter may not, however, be added to the stock itself, as they would blacken it; hence I advise their addition to the Velouté during its preparation. 26—VELOUTE DE VOLAILLE

Cook this with the app: pantry check, scaling, and the assistant.