Veloute Sauce

• 3 Ounces of Butter, or 1½ Tablespoonfuls
• 1½ Tablespoonfuls of Flour

Blend the flour and butter as in White Sauce, only letting it become slightly yellow. Add by degrees the boiling water, and season to taste. a tablespoonful of White Wine is a fine addition. Add the juice of half a lemon, and a