Home > Veloute sauce

Veloute sauce is made the same as Espagnole sauce, but uses white stock, no beef, and only pheasant or fowl trimmings, button mushrooms, cream instead of glaze, or a chopped shallot.

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.