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.
Vinaigrette Sauce
- ⅓ cup olive oil
1 tablespoon chopped pickles
1 tablespoon chopped pepper
1 tablespoon chopped parsley
½ teaspoon paprika
1 teaspoon salt
few grains cayenne
¼ cup vinegar
Mix ingredients in order given, stir well and serve cold.