This will be the soft texture of almost a velouté soup.
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The same golden rule of flatulence applies with: potage, velouté, and broth.
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Use small clusters of the flower tops to garnish a soup, like a cold cauliflower velouté.
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The comfort French food is superb, from the ultracreamy mashed potatoes to the velvety cauliflower velouté and perfectly cooked steak.
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Cream of lettuce Bostonienne streamed from a ladle at the Hotel Commodore in 1933; a velouté of lettuce from a larger one aboard the Paquebot Liberté, during a trans-Atlantic voyage in 1959 — after which you might have lunched on cream of lettuce at Harrods and floated home buoyed by a velouté of lettuce Sévigné.
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A hundred years later, Georges Escoffier came up with the modern list of mother sauces: hollandaise, velouté, béchamel, espagnole, and tomate.
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Chicken tetrazzini was spaghetti, heavy cream, chicken, mushrooms and Parmesan, served with two classic French sauces, chicken velouté and hollandaise, on top.
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The first seasonal menu will include dishes like chilled pea velouté with razor clams and mint, and heritage chicken with ramps and shallot coulis.
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There were seven meatball dishes on the menu, and we tried Sugo's beef, veal and pork — a plate with portions of each meat — swathed in a tomato-based velouté.
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Washington (CNN)During a black-tie dinner honoring the White House Historical Association on Thursday night, 90 guests dined by candlelight on late-summer squash velouté and potato-crusted Dover sole.
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Mr. Zimmern has made fancy versions with braised turkey legs and velouté, but always comes back to a family recipe with ground beef and turkey, frozen green beans, cream of mushroom soup and Tater Tots.
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There was an exceptional velouté of squash and apples with a fat lobe of foie gras, and a little meditation on beef and spring onions, with a Syrah-glazed beef cheek and a slice of strip loin.
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We stop by Picard, a French frozen food grocer, and pick up a bag of ratatouille and a bag of "Velouté châtaigne, potimarron, huile de noisette," which I think is like a squash soup but I guess it'll be a surprise.
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Vanity Fair reported that the couple served "caesar salads, an acorn squash velouté, and red wine poached eggs, followed by joue de boeuf, sautéed trout, roasted chicken breast, and [gnocchi] Parisienne" at the reception at Chez Billy Sud, a French restaurant in Georgetown.
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Building on the work of the chef Marie-Antoine Carême from the early 19th century, Auguste Escoffier laid out his tidy thinking about sauces in his encyclopedic textbook, "Le Guide Culinaire," published in 1903: First, master those mother sauces (béchamel, espagnole, velouté, hollandaise and tomate).
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The tasting menu from the chef Christo Pretorius, at 735 rand, may include a chicken and ham terrine with pickled shimeji mushrooms, a hen's egg with smoked hake, fish velouté, cured lemon peel, and bacon, followed by springbok (antelope) loin with venison osso bucco.
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The fried chicken skins that are supposed to be scattered over the gravy-like chicken velouté didn't show up, and a caper-dill relish that the menu said came with the tuna niçoise was smeared on the pork confit and the cod Provençal as well.
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Diners are within poking distance of the chef Haruka Casters' matchbook-size open kitchen and can watch as she prepares a simple but skillful menu of small plates that might include seasonal velouté, onigiri with salmon and trout eggs, and fresh salads dressed in sesame vinaigrette.
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This process is repeated every 20 minutes as new dishes make their way out the kitchen: seafood cassoulet with British Colombia honey mussels; foie gras parfait with a genmai tea crumb; housemade boudin noir with aligot-style mashed potatoes; octopus with watercress-epazote tapioca pudding; and a venison rib chop with chocolate and chicory velouté.
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Within weeks of opening, the 32-seat venue secured its place among a coterie of new, critically acclaimed all-day Paris restaurants — the kind that transition from the homemade granola on sheep milk yogurt for breakfast to beet velouté with yuzu for lunch, to lamb brains with mint, followed by bee pollen meringue, for dinner.
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Moules Normandes: steamed mussels in Normande sauce with celery, cow liver, leeks, mushrooms, potatoes and bacon Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients. Some versions may be prepared using both fish velouté and fish stock. Some may be prepared simply using a velouté base and the addition of cream, which are cooked together. Cider or dry white wine may also be used as primary ingredients.
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Reduced wine may be used to prepare thicker wine sauces, while those lacking a reduction are generally thin. Some wine sauces are creamy, prepared with the addition of cream or milk. Fish velouté is a French velouté sauce base from which several types of sauces can be prepared, including wine sauce. White wine sauce and champagne sauce are the most common sauces prepared from a fish velouté base.
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Soupe DuBarry (Potage DuBarry or Velouté DuBarry or Crème DuBarry) is a French soup made from cauliflower, potatoes, and stock (traditionally veal stock). The addition of milk makes it a velouté; the addition of cream and an egg-yolk makes it a crème.
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In France, the use of butter instead of cooking oil, frying vegetables with buttered breadcrumbs, minced parsley and boiled eggs (Polonaise garnish) as well as adding horseradish, lemon juice or sour cream to sauces like Velouté is known under this term.
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The "Ordinary Salpicon" includes veal sweetbreads, ham, mushrooms, foie gras and truffles served in espagnole sauce. Celery ragout is cooked in bouillon seasoned with salt, nutmeg and pepper. Cucumber ragout is made with velouté sauce. One ragout is made with madeira, chestnuts and chipolata sausages cooked in bouillon with espagnole sauce.
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Sauce ravigote is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is classically based upon a vegetable or meat broth, or a velouté, with herbs. Current recipes often add Dijon mustard. The cold sauce is based on a vinaigrette.
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Belgian frites with sauce andalouse Sauce andalouse is a Belgian specialty, a sauce consisting of mayonnaise, tomato paste, and peppers (such as pimientos or (roasted) bell pepper) typically served with Belgian fries. Some recipes use velouté or espagnole sauce instead of mayonnaise. The origin of the name is due to the region of Andalusia.
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Moquette originated in France, where it was woven by hand. The standard width was a Flemish ell of 27 inches. There were two finishes: moquette velouté, which had a cut pile like English Wilton, and moquette bouclé, which had an uncut pile like Brussels carpet. It is still woven in Yorkshire using traditional techniques.
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Steak with sauce Robert Sauce Robert is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the Classic French demi-glace, which in turn is derived from Espagnole sauce, one of the five mother sauces in French cuisine (Béchamel, velouté, espagnole, sauce tomate, and hollandaise).Escoffier, Auguste. The Escoffier Cookbook. Crown Publishers, Inc.
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Even modern chefs follow tradition in this classic dish. From The Country Cooking of France: > Traditionally all the ingredients are white: veal, baby onions, button > mushrooms, white wine, and crème fraîche. The carrots that sometimes slip in > should not be there. Eliza Acton's recipe includes mushrooms gently sauteed in butter and served over the veal with Sauce Tournée (also called velouté).
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More important to Carême's career was his contribution to the refinement of French cuisine. The basis for his style of cooking was his sauces, which he named mother sauces. Often referred to as fonds, meaning "foundations", these base sauces, espagnole, velouté, and béchamel, are still known today. Each of these sauces was made in large quantities in his kitchen, then formed the basis of multiple derivatives.
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A tie to France is part of the very concept of New Orleans Creole. The city had come into the United States when Jefferson made the Louisiana Purchase in 1803— almost a hundred years after its founding. It remained an American center for French culture, tradition, and immigration into the twentieth century. The velouté is one of the 'mother' sauces, foundational in French cuisine.
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Chaudfroid sauce, also spelled as chaud-froid sauce, is a culinary sauce that can be prepared using a reduction of boiled meat carcasses and other ingredients. Simpler preparations of the sauce omit the use of meat, and some use sauces such as espagnole, allemande or velouté as a base. Chaudfroid sauce is typically served cold, atop cold meats and cold meat-based dishes such as galantine and terrine.
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Parmentier of duck confit with pan-fried foie gras and Albufera sauce Albufera sauce (fr. Sauce Albuféra) is a daughter sauce. It is based on a Supreme Sauce, which itself derives from the Mother Sauce Velouté. Escoffier shares a recipe in Le Guide culinaire which consists of a base of Suprême sauce to which is added meat glaze in order to lend the latter an ivory-white tint which characterizes it.
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Finally, pompano has a delicate but distinct flavor that will not be lost in the richness of the sauce. The traditional preparation calls for cutting a heart shape out of a piece of parchment paper. A velouté made with shrimp stock is combined with white wine (or champagne), shrimp, and lump crab meat. The sauce is spooned onto one side of the paper (which has been oiled) and the fish placed on top of that.
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Louis Saulnier gives the following recipe: Américaine - Treat as for Lobster Américaine. Pound shells and meat in the mortar and incorporate equal quantity of fish velouté, add butter. As with many other classic dishes the original recipe has been adapted over time and almost every chef will prepare the sauce in a slightly different way. Modern recipes usually include tarragon, will use lobster stock rather than pounded lobster and often replace cayenne pepper with paprika.
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Aloo gobi, an Indian dish prepared with cauliflower and potato Potato and cauliflower curry (alu-fulcopi rosa) Cauliflower as a velouté sauce Cooking Cauliflower at home in Afghanistan Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are typically removed, leaving only the florets (the edible "curd" or "head"). The leaves are also edible but are often discarded. Cauliflower is a popular low-calorie, gluten-free alternative to rice and flour.
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While there are typical fine dining ingredients including in the menu such as lobster and foie gras, due to the Catalan influence on the menu, ingredients such as pigeon, hake and pig's trotters also appear. Fish dishes include a crayfish velouté, accompanied by spring onions with cocoa and mint. They have created some dishes and desserts based on perfumes such as Calvin Klein's Eternity, Carolina Herrera, Lancôme and Bulgari. This has resulted in a perfume being released by the restaurant itself, called Nuvol de Ilimona.
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Polonaise sauce (), in English also known as Polish-styled garnish, is a simple vegetarian sauce in the form of garnish, which originated in Poland and became popular in France in the 18th-century. The sauce consists of melted butter, chopped boiled eggs, bread crumbs, salt, lemon juice and herbs such as thyme, basil and parsley. It is poured over cooked or steamed vegetables, most notably cauliflowers, asparagus, wax beans and broccoli. The sauce is not to be confused with velouté à la polonaise or Bolognese.
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Chicken with allemande sauce Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Allemande was one of the four mother sauces of classic French cuisine as defined by Antoine Carême in The Art of French Cooking in the 19th Century. Escoffier perfected the sauce allemande (German sauce) in the early 20th century. At the outbreak of World War I, he renamed it sauce parisienne.
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The name origin of Mornay sauce is debated. It may be named after Philippe, duc de Mornay (1549–1623), Governor of Saumur and seigneur du Plessis-Marly, writer and diplomat, but a cheese sauce during this time would have to have been based on a velouté sauce as béchamel had not yet been developed. Sauce Mornay does not appear in Le cuisinier Royal, 10th edition, 1820. Perhaps sauce Mornay is not older than the great Parisian restaurant of the 19th century, Le Grand Véfour in the arcades of the Palais-Royal, where sauce Mornay was introduced.
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Another version is Grimod de La Reynière's 1808 "bayonnaise" sauce which is a sort of aspic: "But if one wants to make from this cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency, forms the most worthy ornament of poultry and fish salads." In fact, the earliest known French recipes of the sauce appear to be recipes for an aspic, not a sauce; Viard's 1806 recipe for "poulets en mayonnaise" describes a sauce involving a velouté, gelatin, vinegar, and an optional egg to thicken it, which gels like an aspic. The word "mayonnaise" is attested in English in 1815.
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Pétrus' kitchen at 1 Kinnerton Street The menu at Pétrus is split into several fixed price menus, containing modern French cuisine. It has been described by Zoe Williams as being distinctly Gordon Ramsay in composition, despite the influences of head chef Sean Burbidge. The meals come with an amuse-bouche, a pre-starter course, and after dinner chocolates in addition to the items listed on the menus themselves. A number of pan fried fish dishes have been on the menu, including mackerel with tomato chutney and a niçoise salad, and a sea bream course served with brown shrimp, samphire and an oyster velouté sauce.
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Chaudfroid sauce can be prepared using a pre-made fumet (reduced stock) from meats and game meats, along with ingredients such as demi glace, liquid essence of truffles, and Port or Madeira wine, which is cooked and reduced to a sauce consistency. Some simpler preparations of chaudfroid sauce omit the use of meat, and these can be prepared as a brown sauce, a white sauce and as a red sauce using tomato purée. A simpler preparation of chaudfroid sauce without the use of meat can be made by using espagnole sauce, adding ingredients such as aspic jelly, gelatin, cream and sherry to it, and cooking the mixture. Another simpler preparation technique that lacks meat involves the use of allemande sauce or velouté sauce and other ingredients.
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