[DOC] [TLE] Veloute 101 - Escoffier Online [PAR] Jul 31, 2014 ... Veloute is considered to be the first mother sauce of French cuisine. ... 2 cups 
white stock (Veloute is traditionally made with veal stock. ... 3 tablespoons butter; 
3 tablespoons flour; salt and pepper to taste ... Supreme Sauce: This daughter 
sauce uses a chicken Veloute with the addition of ... Beef steak. [DOC] [TLE] Suprme sauce - Wikipedia [PAR] Suprme sauce is one of the classic "small sauces" of French cuisine, that is, one 
made by combining a basic or mother sauce with extra ingredients. Recipes[edit]. 
Traditionally, this sauce is made from a velout sauce (a roux sauce made with a 
meat stock - in the case of suprme ... made with butter, flour and milk), with a 
poultry stock (effectively a shortcut to... [DOC] [TLE] Chicken Velout: One of the Five Mother Sauces - Culinary Arts [PAR] Jul 6, 2016 ... And since there are three types of white stock  chicken, veal and fish ... from 
chickien velout is called a suprme sauce, and it's made by ... Supreme sauce is 
known as a secondary mother sauce because it ... Allemande Sauce Recipe ... 3 
cups chicken stock; 1 oz clarified butter; 1 oz all-purpose flour. [DOC] [TLE] Velout Sauce Recipe : The Reluctant Gourmet [PAR] Jul 22, 2012 ... It's a fancy French name for a white sauce that is stock based and ... The two most 
notable sauces that are based on velout are Sauce Allemande and Sauce 
Supreme. Below the recipe is a cooking video demonstration on make Veloute .... 
Raise the heat to medium and stir the butter and flour together for... [DOC] [TLE] How To Make Sauce Veloute and Its Derivatives | Stella Culinary [PAR] May 15, 2011 ... Sauce Veloute is a very simple member of the Five French Mother Sauces ... 
butter and 2 ounces all purpose flour); 1 1/4 quarts hot, White Stock ... and small 
sauces, at which time you will season the sauce as a whole. ... the White Wine 
Sauce goes great with just about any type of fish or ... Sauce Supreme. [DOC] [TLE] The Five French Mother Sauces: The Mother Of All Resources ... [PAR] May 15, 2011 ... The French mother sauces were originally four base sauces set forth by ... 
Technique and Recipe: How To Make Sauce Veloute and its ... Classical 
Flavorings: Salt Pork, Mirepoix, Garlic, White Veal Stock, ... Vegetables (
especially Asparagus), light poultry dishes, fish, Beef .... Clarified Butter versus 
Glee. [DOC] [TLE] culinary terms - Bakersfield College [PAR] Avgolemono Greek soup made of chicken stock, egg. and lemon juice. B ... 
Beurre Mani (burr mahnyay) A mixture of equal parts raw butter and flour mixed 
... Collagen A type of connective tissue in meats that dissolves when cooked with 
moisture. ... Crudit (croo dee tay) French term for raw vegetables served as a 
relish. [DOC] [TLE] History of Sauces, Whats Cooking America [PAR] The word sauce is a French word that means a relish to make our food more 
appetizing. ... Because of the lack of refrigeration in the early days of cooking, 
meat, poultry, fish, .... La Varenne recipes used roux made from flour and butter (
or other animal fat) .... Supreme Sauce  Chicken veloute reduced with heavy 
cream. [DOC] [TLE] Glenn Gary Gamboa's French Food Terms, The Naming of French [PAR] A gelatin derived from beef or pork collagen from the marrow of boiled bones and 
that's why ... An uncooked roux made of equal parts flour and butter used to 
adjust the ... To add stock or wine to a saute or roasting pan to release the 
caramelized ... A white veal veloute sauce, with veal essence and thickened with 
egg yolks. [DOC] [TLE] How To: Sauce | Chef Todd Fisher [PAR] May 6, 2011 ... The word "sauce" is a French word that means a relish to make our ... Because of 
the lack of refrigeration in the early days of cooking, meat, poultry, fish, and ... 
used most frequently

Question: In French cooking, a "supreme" is a veloute type of this, made with meat stock, butter & flour
Answer: Sauce