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Results 1 - 10 of 11 for chicken veloute sauce
Make a roux by cooking ... flour. Add the chicken stock gradually, stirring constantly. Allow ... taste. This is the base for all white sauces.
Pound each chicken piece to 1/4 inch thickness, ... tender. Serve with Veloute Sauce. Makes 2 servings. Veloute ... Remove from heat. Stir in milk.
Dip chicken in flour, sage, thyme and ... browned and done. SAUCE: Heat butter until melted. ... immediately after thickened over chicken and rice.
4. TETRAZZINI
Melt the butter in a ... minutes. Add the chicken broth, continuing to stir as the sauce thickens. Bring to a boil; ... cream and heat thoroughly.
1. Roast chicken until juice runs clear, let ... hazelnuts, bind with Veloute. Flavor with soy sauce. 4. Spread on pan. ... Deep fry or steam.
Melt butter in a large ... Remove 1 cup sauce to use in filling. Enrich ... For filling, heat chicken in a separate pan with ... 20 minutes before broiling.
Combine 1/2 cup butter and ... 1 hour. Saute chicken in 2 tablespoons butter for ... for 15-18 minutes or until golden. Serve with Veloute sauce.
Melt butter. Stir in flour, ... minutes. Add the chicken broth. Stir until sauce thickens. Bring to a boil, ... butter. Mix into Veloute sauce together with chicken and ... or in pastry shells.
Heat pineapple and chicken in Veloute sauce. Sprinkle with toasted coconut. ... thickens. Cook 20 minutes, stirring constantly (about 2 cups sauce).
10. PAN GRAVY
Add Veloute sauce, 1 cup cream, salt and pepper. Thin with stock over heat, stir. Strain.
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