Veloute Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 th...
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Ingredients
- 3 Ounces of Butter, or 1½ Tablespoonfuls
- 1½ Tablespoonfuls of Flour
- 2 Gills of Water
- The Yolks of 2 Eggs, Well-Beaten
- Salt
- Pepper
- A Tablespoonful of White Wine (If Desired)
- The Juice of Half a Lemon
- A Tablespoonful of Chopped Parsley
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