|by Gordon Ramsay|
Each week in the television series "Cutting the Mustard", a struggling restaurant receives the Gordon Ramsay treatment.
Results 1 - 10 of 18 for veloute
Result Page: 1
Make a roux by cooking together the butter and flour. Add the chicken stock gradually, stirring constantly. Allow to cook slowly, simmering over low ...
Pound each chicken ... tender. Serve with Veloute Sauce. Makes 2 ... bringing to a boil. Boil 2 minutes, stirring constantly. Remove from heat. Stir in milk.
Follow directions for making Bechamel Sauce, replacing milk or cream with chicken, fish or veal stock, depending on food sauce is to be served with.
Combine the flour ... cup of basic veloute sauce. To this, ... and heated through. Do not let mixture boil after the egg yolks and cream have been added.
Heat the butter ... slowly to the cream soup while whisking to achieve a proper emulsion. Add more broth if needed. The veloute should be velvety in texture.
Dip chicken in flour, sage, thyme and pepper. Cook chicken in butter over medium heat until browned and done. SAUCE: Heat butter until melted. Stir ...
Make a roux and gradually mix in the fish stock. Whisk it constantly to a smooth consistency. Bring it to a boil and simmer for 30 minutes.
Melt butter. Stir ... butter. Mix into Veloute sauce together with ... the saucepan. Add sherry and salt. Blend well. Serve over rice or in pastry shells.
Combine 1/2 cup ... tops with egg mixture. Prick several times with a fork. Bake at 425 degrees for 15-18 minutes or until golden. Serve with Veloute sauce.
Reduce the champagne ... and add cream. Bring to a boil. Then add the fish veloute. Allow to boil a few minutes and add the lemon juice. Adjust seasoning.
Result Page: 1
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