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Veloute

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Veloute

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A rich white sauce made with light stock (chicken, veal, pork or fish) and thickened with egg yolks and cream. (A light stock is made with bones which have not been roasted).

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a veloute soup is based off a roux but much thicker

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veloute

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A Mornay sauce- bechamel with cheese Nantua sauce Creme sauce

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