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Veloute sauce
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The same as for Espagnole sauce, but use , white stock, no beef, and only
pheasant or fowl trimmings, button mushrooms, cream instead of
glaze, and a chopped shallot.
See also: Wikipedia Cookbook.
Source: The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes from a project that puts out-of-copyright texts into the public domain. This is from a *very* old source, and reflects the cooking at the turn of the last century. Update as necessary.
All Wikipedia text is available under the terms of the GNU Free Documentation License
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