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White Velouté Sauce
Preparation info
- Difficulty
Easy
Appears in
Published 1990
Method
To finish this sauce, proceed in every respect the same as for the Espagnole, substituting white consommé of veal or fowls, for the blond of vea
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Easy
Published 1990
To finish this sauce, proceed in every respect the same as for the Espagnole, substituting white consommé of veal or fowls, for the blond of vea