Veloute Sauce


One and a half ounces of fine flour, one and a half ounces of butter; mix well together, and let it fry gently on the side of the stove till a very pale colour; then mix it with three-quarters of a pint of nicely-flavoured stock, either veal, rabbit, or chicken. Stir till it boils; add a quarter of a pint of cream, a pinch of salt, and three or four drops of lemon juice; keep boiling for about five minutes; keep skimmed, tammy, and use. The thick creamy Veloute may be made by reducing this a quarter part.