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Sauce

Another Veloute Sauce

A velouté sauce made with veal or fowl trimmings, ham, consomme, mushrooms, onion, mace, peppercorns, sauce tournee, lemon juice, and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Clove and mace are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 8,400 recipes. Both carry methyleugenol, which smells clove, spice. The science ↓

Another Veloute Sauce

Ingredients

Directions

Start the stock

  1. Combine veal or fowl trimmings, ham, and consomme in a covered stew‑pan.

  2. Place the pan on a strong fire until the consomme is half reduced.

  3. Lower the heat and let the veal sweat, releasing its juices for at least 15 minutes.

  4. When reduced but not colored, add sauce tournee and stir until boiling.

Simmer and finish

  1. Move the stew‑pan to the corner of the stove and add mushrooms, onion, mace, and peppercorns.

  2. Cover and simmer until the meat is cooked.

  3. Skim thoroughly, then add sauce tournee and a little consomme, stirring until boiling.

  4. Let it simmer until the sauce is well flavored.

  5. Strain through a tammy into a small stew‑pan.

  6. Add cayenne and lemon juice to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  2. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Mushroom + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Mushroom + clovetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,663 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal or raw fowl trimmings
Releases juices and gelatin that give the sauce body and savory depth.
White consomme
Adds a clear, savory liquid base that is reduced to concentrate flavor.
Sauce tournee
Thickens the liquid into a smooth, velvety sauce body.
Lean ham
Contributes salty, savory flavor to the stock.
Mushrooms
Add earthy aroma and savory depth as they simmer.

The step that matters

Reduce without coloring. Keeping the veal pale and the liquid unbrowned preserves the sauce's white color and delicate flavor. Strong heat or excess browning would turn it darker and more bitter-tasting.

Swap the lemon

How well each one fits the dish's main ingredients (veal, ham, mushroom, onion, clove, mace, sauce):

  1. Applefits about as well
  2. Lemonthe original
  3. Plumfits about as well
  4. Figfits about as well

Fit is the average pairing score against veal, ham, mushroom, onion, clove, mace, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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