Publisher's Synopsis
Book Excerpt: dinner-party sauces can be so made, and covered with a film of butter to prevent skin forming, and can then be heated in a bain-marie when required for use. Almost every chef has his favorite recipe for velouté, or white sauce, but they differ only in points that are little essential; the foundation is always the same, as follows: Put two ounces of butter in a thick saucepan with two ounces of flour (tablespoonfuls approximate the ounce, but weight only should be relied on for fine cooking). Let these melt over the fire, stirring them so that the butter and flour become well mixed; then let them bubble together, stirring enough to prevent the flour sticking or changing color. Three minutes will suffice to cook the flour; add a pint of clear hot white stock that has been strained through a cloth. This stock must not be poured slowly, or the sauce will thicken too fast. Hold the pint-measure or other vessel in which the stock may be in the left hand, stir the butter and flour quickly with the rRead More
