for a few minutes without browning, and put in the stock. Add the white part of the onions, the bouquet-garni, mushrooms, and a little salt and pepper, simmer gently for 20 minutes, then strain and use as required.
Time.—About ½ an hour. Average Cost, 10d. to 1s.
215.—VALOIS SAUCE. (Fr.—Sauce Valois.)
Ingredients.—1 pint of strong chicken stock, 4 yolks of eggs, 2 ozs. of butter, 2 dessertspoonfuls of white vinegar, 1 teaspoonful of chopped parsley, 2 shallots finely-chopped, salt and pepper.
Method.—Boil the stock gently until reduced to a quarter of the original quantity. Put the vinegar and shallots into another saucepan, simmer gently until considerably reduced, and add the prepared stock. Beat the yolks of the eggs well, stir them into the contents of the saucepan when just below boiling point, whisk until the preparation thickens, and season to taste. Add the butter bit by bit, whisking between each addition, and just before serving stir in the parsley.
Time.—Altogether, about 1½ hours. Average Cost, 7d., exclusive of the stock.
216.—VELOUTÉ SAUCE. (Fr.—Sauce Velouté.)
Ingredients.—1½ ozs. butter, ½ oz. of sifted flour, 1 pint of good white stock, ½ a bay leaf, 8 peppercorns.
Method.—Melt 1 oz. of butter in a stewpan, stir in the flour, cook a little without browning, moisten with the stock, add the bay-leaf and peppercorns, stir and simmer slowly for ½ an hour, take off the scum, press through a tammy-cloth or napkin, return to the stewpan, and finish with the remainder of the butter, or a little thick cream. Use as required.
Time.—50 to 60 minutes. Average Cost, 10d. to 1s.
Note.—The stock from which Velouté sauce should be made is prepared from veal bones, chicken bones, and trimming, a flavouring of carrot, onion, bonquet-garni, the needful amount of seasoning, and an appropriate quantity of water, i.e. 1 quart of water to 1½ lbs. of meat and vegetables.
217.—VELOUTÉ OR VELVET SAUCE. (Fr.—Sauce Velouté.) (Another method.)
Ingredients.—1 oz. of flour, 1½ ozs. of butter, 1 pint of veal stock, ¼ of a gill of mushroom liquor, ½ a gill of cream, 1 bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, salt, nutmeg, and lemon-juice.
