Poultry and White Meat Velouté

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • pound butter
  • 4 tablespoons flour
  • 2 cups


  1. Melt butter in skillet and then stir in flour. Stir-cook for a few minutes to release starch in flour. Do not brown. Add cold stock. Stir-cook until thickened.
  2. Add seasonings, taste, and adjust. Combine yolks and crème. Add about ½ cup of hot sauce, mix well and then