arinated.
Prepare the Mushroom Veloute Sauce:
In a saucepan, bring
Place the onions and champagne into a sauce pan and bring it to a low boil and cook until it is reduced by half.
While the champagne and onions are cooking, heat but don't boil the veloute sauce.
Remove the champagne and onions from the heat and thoroughly stir in the veloute and the tarragon.
Lightly swirl the butter into the sauce and when the butter is very soft but not melted, spoon over fish or chicken (you want to have butter streaks on the sauce).
In a saucepan, melt the butter over medium heat. Stir in the flour and cook 2 minutes to cook away the raw taste of the flour.
Add the milk all at once. Stir well, and continue heating until mixture comes to a boil. It will thicken as it heats.
Season to taste with salt and white pepper.
To make Veloute Sauce: Substitute the chicken stock for the milk.
To make Cheese Sauce: Stir in shredded cheese of choice into the cooked Basic White Sauce and stir until melted.
Saute the onions in the butter until transpaents.
Add the veloute sauce (posted separately) to the onions and bring the sauce to a boil.
Reduce the heat to a simmer and cook for 30 minutes At this point puree the sauce in a blender.
This will give you a smooth sauce.
Add the whipping cream and then season to taste.
eep warm.
Stir Fish Veloute Sauce into liquid in baking dish
Make the veloute sauce by following recipe 469366. However,
Preheat oven to 400\u00b0. Butter a 2-quart shallow baking dish and spread the cooked spaghetti in it. Stir the nutmeg and sherry into the warm Veloute Sauce and set aside. Melt the butter in a skillet; add the mushrooms and cook, stirring until soft. Spoon half the sauce over the spaghetti. Place the chicken/broccoli and mushrooms on top and spoon on the remaining sauce. Sprinkle with the grated cheese and bake for 30 minutes.
hot liquids when making sauce, which helps to prevent lumps
heese cloth.
For the Veloute:
1. Build a blonde
ven door closed. (In other recipes I have read that one
Break spaghetti in 1/2-inch pieces.
Cook and drain. Meanwhile, saute mushrooms in butter.
Season Sauce with nutmeg and sherry.
Put spaghetti in shallow baking dish.
Pour over half the sauce.
Put in chicken and mushrooms.
Pour over rest of sauce.
Sprinkle with cheese.
Bake at 400\u00b0 until browned.
Serves 4.
nto dice.
Make a veloute sauce: Melt the butter in a
ater. There should be enough sauce to generously coat the mix
Preheat oven to 400F.
Have your meat, vermicelli and sauce at the ready.
Melt butter and add mushrooms. Cook 5 minutes and season with nutmeg, sherry and salt.
Put vermicelli in a shallow baking dish. Pour half the sauce over it.
Arrange the mushrooms and meat on top. Cover the the rest of the sauce and sprinkle with the cheese.
Bake until well heated and browned.
Whisk the stock into the roux to get a smooth mix and add the mushrooms.
Bring the sauce to a low simmering boil and cook for 10 minutes.
Strain to remove the mushrooms, add nutmeg, season to taste and serve.
inutes.
Top with Veloure Sauce (See steps below).
Veloure
or until cooked.
THE SAUCE: grate the cucumber.
Melt
f required to keep the sauce from getting too thick.
For Adobo Cream Sauce: In mixing bowl combine mayonnaise,
Brown flour with butter.
Thicken the soup stock with flour and butter roux, then simmer for 1 hour.
This rich sauce may then be flavored with a host of other ingredients.
Try adding some lemon and dilling and use with vegetables.