Chapter II · The Leading Warm Sauces · No. 26
26—Velouté de Volaille
This is identical with ordinary Velouté, except that instead of having white veal stock for its liquor, it is diluted with white poultry stock. The mode of procedure and the time allowed for cooking are the same.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 26, p. 20. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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