The veloute sauce was made using the stock from poaching the chicken breasts.
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Fish veloute Shallots, noilly prat with lime, cream, fish stock and lemon.
Vladislav Jankovych » Pearl Restaurant London » Informations » Culinary Glossary » Food F-words » fish veloute ...
veloute sauce
One of five basic sauces. It's made from chicken, veal or fish stock and thickened with white roux. Basis for other sauces.
verjuice (verjus) ...
Veloute - white sauce made of flour, butter, and a chicken or veal stock, instead of milk.
Venison - meat of deer.
Vent - to allow the circulation or escape of a liquid or gas.
Veloute
A velouté sauce is an adaption of Béchamel sauce (or white sauce), and is one of the classic mother sauces of French cuisine.
Veloute: A thick cream soup.
Once you have an idea of what the French cooking terms mean it will make it much easier when making your wonderful French recipes.
Veloute - A sauce of stock, flour and butter
Vichyssoise - Creamy chilled potato soup
Z ...
veloute: A basic sauce or a soup based on a veloute
Vichysoisse: A chilled soup made from potato and leek
vinaigrette: A salad dressing made from good quality olive oil and vinegar ...
Veloute - One of the Grande or Mother sauces. A sauce of white stock thickened with white roux. Also, a cream soup made with a veloute sauce base and flavorings that is usually finished with a mixture of egg yolks and cream.
Veloute: (French) A sauce made with veal stock, cream, and tightened with a white roux.
Veloute: a sauce made from a light stock and roux.
Venison: flesh of deer.
veloute sauce (veh-loo-TAY) - Also called sauce blanche grasse or fat white sauce, rich white sauce. One of the five "mother sauces." It is a stock-based white sauce that can be made from chicken, veal, or fish stock thickened with white roux.
Veloute of mussels with spinach and pommes frites
By Galton Blackiston
Moules marinière
By John Burton Race ...
Veloute sauce (blond) - Very similar to Béchamel sauce; although instead of adding milk to the roux, white chicken or veal stock (and sometimes fish fumet) is added. Velouté is often made even richer by adding egg yolks or cream.
Veloute: A sauce of white stock (chicken, veal, seafood) thickened with white roux; one of the grand sauces. Also, a cream soup made with a veloute sauce base and flavorings (usually pureed) that is usually finished with a liaison.
Veloute Sauce (Escoffier's Recipe) Handle
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velouteé: veal or chicken based sauce thickened with flour
venaison: venison
ventre: belly or stomach ...
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A veloute sauce with added onions, herbs, white stock and vinegar; served cold. Ravioli ...
Classically, Veloute is made from thickening a fish stock with roux.
Alive and healthy: the five classic mother sauces by Elsen, Michael / New Life Journal
Playing tennis provided them the opportunity to share more quality time together," Roux added.
gasconne, sauce (Fr.) Veal veloute with white wine, herbs, and anchovy butter; gasconne sometimes means flavored with Armagnac.
gastronomy The science and art of fine food and drink; the connois-
seurship of the culinary arts.
Chaud-Froid A creamed veloute, béchamel or demi-glace with added gelatine or aspic that sets when cold and is used for masking cold savoury foods. A French term literaly translating as 'hot-cold'.
Allemande - A sauce made of Veloute (usually veal), a liaison and lemon juice.
Almond Paste - A sweet paste made from finely ground blanched almonds mixed with powdered sugar and enough glucose or syrup to bind it together.
This blend is the basis for ravigote sauce, a warm herbed veloute served over fish or poultry. When a recipe calls for "Pluches de cerfeuille" -- it is leaves of chervil that are required. Chervil is what gives Bernaise its distinctive taste.
A basic white sauce (veloute) can be used whenever a béchamel sauce is required in recipes.
White Sauce from Stock (Veloute)
Ingredients:
2 cups stock, usually chicken or fish stock
3 tablespoons butter
3 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon ground white pepper (optional) ...
A sauce made by adding lemon juice and a liaison to a veloute made from veal or chicken stock; used to make several small sauces of the veloute family.
Amaretto (am-ah-REHT-toh) ...
Veloute sauce (blond) - Chicken stock, white veal stock, or fish fumet is the base liquid with a liason added. Velouté is often made even richer by adding egg yolks or cream.
Marsala, vinaigrettes, pesto, turkey gravey, veloute, mushroom sauce you can make at home.
Shortcut Meals
Recipes for quick & easy meals combining a few already prepared ingredients .
Allemande - A rich cream sauce made of Veloute (usually veal), a liaison of egg yolks and lemon juice.
Allioli - [Italian] garlic mayonnaise.
Caldo Verde - A Portuguese soup made from a veloute with sharp flavored cabbage, potatoes, chicken and vegetables and olive oil. In some regions a Sausage is then cooked in the soup.
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European flower bud seasoning or garnish. The buds are pickled in vinegar and packed in small green bottles. Its used generally as a tart condiment in sauces for meats or in veloute sauces for poached fish.
Capon
A castrated young male chicken ...
A French concept that classifies all sauces into five foundation sauces called "mother" or "grand sauces." From these five sauces, all sauces can be made. They are: 1. Demiglace or brown; 2. Veloute or blond; 3. Bechamel or white; 4.
Villeroy sauce is a French compound sauce made form an allemeande (veloute sauce fortified with egg yolk and heavy cream) flavored with ham and truffle peelings or essence.
Royale, a la A consumme garnish made of unsweetened custard. Also a poached fish or poultry in a veloute sauce (a white sauce of stock and cream thickened with butter and flour) with truffles.
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The grand sauces are demiglace, veloute, bechamel, hollandaise, and tomato. Also called mother sauce.
Grand veneur (Fr.): chief huntsman; usually a brown sauce for game, with red currant jelly.
Grand Vin (high-class wine).
 See also: Chicken, Sauce, Cooking, Vegetable, Veal
  
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