‖ velouté Cookery.
(vəlute)
[Fr., = velvety.]
In full velouté sauce. A white sauce made with chicken or veal stock.
| 1830 [see ravigote]. 1835 E. A. Poe in Southern Lit. Messenger May 516/1 He mentioned..Muriton of red tongue and Cauliflowers with Velouté sauce. 1868, etc. [see allemande n. 3]. 1936 Lucas & Hume Au Petit Cordon Bleu 71 Have ready ½ pint of velouté sauce. 1948, 1961 [see suprême n.2 (a.) 1]. 1973 Times 6 Dec. 9/6 The vegetable and fish chefs will have made up velouté sauce, lobster sauce and a little bechamel sauce. |