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Featured Cookbook
Book Description In the original Joy of Cooking, Irma Rombauer wrote, "The chicken is a world citizen." Those words of wisdom have certainly withstood the test of time. They may even be truer today than they were in 1931. The draw of chicken is obvious: it's low fat, inexpensive, and easy to prepare--yet it can also be so... dull. As the star of its own volume in Joy's All About series, it truly shines. Joy of Cooking: All About Chicken Authors: Irma S. Rombauer,Ethan Becker,Marion Rombauer Becker Date: October 2000 ISBN: 074320204X Publisher: Scribner Hardcover |
Veloute Sauce
Recipe from: Joy of Cooking by Irma S. Rombauer,Ethan Becker,Marion Rombauer Becker Cookbook Heaven at Recipelink.com A veloute, named for its velvety texture, is made exclusively with any "white" or light-colored stock, The resulting sauce is more ivory-colored than bechamel, which is made with milk, Because it is made with stock a veloute is slightly translucent, Traditionally, it is served with the same kind of food that was used to make it - for example, made with chicken stock and served with chicken. A veloute can also be used to bind ingredients. Allowing the sauce to simmer gently for an extra 15 minutes will remove any trace of a floury taste. Makes: about 2 cups
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