VELOUTÉ SAUCE
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This sauce can be used for poultry and veal, or poached, grilled and steamed fish dishes.
(Makes: 4-6 Servings)
Ingredients
Butter - 25g (1 oz)
Mushrooms - 25g (1 oz), finely chopped
Parsley - 2-3 sprigs
Plain flour - 25g (1 oz)
Stock - 300 ml (½ pint), use chicken, veal or fish depending on the dish.
Peppercorns - 2
Lemon juice - 2 tsp
Double cream - 4 tbsp, or soured cream
Salt and freshly ground pepper
Directions
Melt the butter in a saucepan. Add the mushrooms and parsley and fry gently for 5 minutes.
Stir in the flour. Gradually blend in the stock. Add the peppercorns. Cook, stirring, until the sauce comes to the boil and thickens.
Reduce the heat and cover the pan. Simmer very gently for 30 minutes.
Strain, stir in the lemon juice and cream. Season to taste. Reheat gently before using. Do not allow to boil.
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