velouté

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CIDE DICTIONARY

velouté, n. [F. velouté, lit., velvety.].

A white sauce or stock made by boiling down ham, veal, beef, fowl, bouillon, etc., then adding soup stock, seasoning, vegetables, and thickening, and again boiling and straining. [Webster 1913 Suppl.]

For further exploring for "velouté" in Webster Dictionary Online

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