Sauce velout'e
Velout'e Ve*lou`t['e]", n., or Sauce velout'e Sauce velout['e] [F. velout['e], lit., velvety.] (Cookery) A white sauce or stock made by boiling down ham, veal, beef, fowl, bouillon, etc., then adding soup stock, seasoning, vegetables, and thickening, and again boiling and straining. [Webster 1913 Suppl.]

The Collaborative International Dictionary of English. 2000.

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  • Velout'e — Ve*lou t[ e] , n., or Sauce velout e Sauce velout[ e] [F. velout[ e], lit., velvety.] (Cookery) A white sauce or stock made by boiling down ham, veal, beef, fowl, bouillon, etc., then adding soup stock, seasoning, vegetables, and thickening, and… …   The Collaborative International Dictionary of English

  • Soubise — Sou bise (s[=oo] b[=e]z ), n. 1. [F.] A sauce made of white onions and melted butter mixed with velout[ e] sauce. [Webster 1913 Suppl.] 2. A kind of cravat worn by men in the late 18th century. [Webster 1913 Suppl.] …   The Collaborative International Dictionary of English

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