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Chicken Velouté
Book Information
The Professional Chef (8th Edition)
Page: 383
Ingredients
Bay Leaf
Blond Roux
Celery Root
Chicken Stock (page 351)
Clarified Butter or Vegetable Oil
Onion or Leek
Parsley Stem
Parsnip
Peppercorns
Thyme
This recipe is used in the following recipes:
Cream of Asparagus (Crème Argenteuil)
Cream of Broccoli Soup
Cream of Celery (Crème Celéri)
Cream of Lettuce (Crème Choisy)
Dill Sauce
Farmhouse Chicken with Angel Biscuits
Poached Chicken Breast with Tarragon Sauce
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