Date Added: Feb 14, 2010 French Sauces
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This mother sauce can be made into many different white sauces and soups. This same process will also make white veal and fish veloute.
- 1 Quart(s) Chicken stock
- 4 Ounce(s) Weight Blond or pale roux
- 1 Each Bay leaf
- 1 To Taste Salt and pepper