Veloute Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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...
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Cooking tools:
- Kitchen scale
- Mixing bowl
Ingredients
- salt
- cream
- lemon juice
- butter
- pale
- fine flour
- rabbit
- chicken
- nicely-flavoured stock
- veal
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