Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Velouté Sauce

• 4 tablespoons butter
  4 tablespoons flour
  ½ teaspoon salt
  nutmeg
  1 cup white stock
  ½ cup cream
  ½ cup mushrooms

Melt butter; add mushrooms, flour, salt, nutmeg and white stock; simmer ten minutes. Add cream and cook in double boiler one half hour. Just before serving add one tablespoon butter.