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Results 1 - 10 of 16 for veloute sauce
Make a roux by cooking ... to the top during cooking. Strain through a cheesecloth and season to taste. This is the base for all white sauces.
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, ... browned and done. SAUCE: Heat butter until melted. ... Serve immediately after thickened over chicken and rice.
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.
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.
6. TETRAZZINI
Melt the butter in a ... stir as the sauce thickens. Bring to a boil; lower the heat and cook 2 minutes more. Pour in the cream and heat thoroughly.
1. Roast chicken until juice ... hazelnuts, bind with Veloute. Flavor with soy sauce. 4. Spread on pan. ... purse. Refrigerate. Deep fry or steam.
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.
Melt butter in a large ... Remove 1 cup sauce to use in filling. Enrich ... reheated in a 350 degree oven for about 20 minutes before broiling.
10. CHAMPAGNE 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.
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