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Results 1 - 10 of 18 for veloute
Make a roux by cooking together the butter and flour. Add the chicken stock gradually, stirring constantly. Allow to cook slowly, simmering ...
Pound each chicken piece to ... tender. Serve with Veloute Sauce. Makes 2 servings. Veloute ... stirring constantly. Remove from heat. Stir in milk.
Dip chicken in flour, sage, thyme and pepper. Cook chicken in butter over medium heat until browned and done. SAUCE: Heat butter until ...
Combine the flour and butter ... cup of basic veloute sauce. To this, gradually stir ... mixture boil after the egg yolks and cream have been added.
5. FISH VELOUTE
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.
Heat the butter in 4 ... soup while whisking to achieve a proper emulsion. Add more broth if needed. The veloute should be velvety in texture.
Follow directions for making Bechamel Sauce, replacing milk or cream with chicken, fish or veal stock, depending on food sauce is to be ...
Combine 1/2 cup butter and ... 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 shallots ... a boil. Then add the fish veloute. Allow to boil a few minutes and add the lemon juice. Adjust seasoning.
Melt butter in a large saucepan, mix in flour and add stock, stirring with a wire whisk until thickened and smooth. Cook over a very low ...
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