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Sauce velout'e definitions

Webster's 1913 Dictionary

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.



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