| Recipe | Source |
|---|---|
| Blanquette of Lamb | On Cooking (5th Edition) |
| Chicken Velouté | The Professional Chef (8th Edition) |
| Fish Velouté | The Professional Chef (8th Edition) |
| Lobster Bisque (Bisque de Homard) | The Professional Chef (8th Edition) |
| Ordinary Velouté | The Professional Chef (8th Edition) |
| Shrimp Velouté | The Professional Chef (8th Edition) |
| Suprême Sauce | The Professional Chef (8th Edition) |
| Vegetable Velouté | The Professional Chef (8th Edition) |