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.
white sauce made with stock instead of milk
a basic white sauce made from veal, chicken, or fish stock and a flour-and-butter roux
A sauce of stock, flour and butter
(French) A sauce made with veal stock, cream, and tightened with a white roux.
rich and smooth; usually referring to a Bechamel sauce to which egg yolk has been added as an enrichening ingredient.
A type of soup in which a blond roux is combined with stock and vegetables, possibly sweated, herbs and seasonings, simmered and skimmed, then forced through a sieve or liquidized and finished with a liaison of egg yolk and cream.
A sauce of various stock bases thickened with a roux. This is used as a base for other more complex sauces, though it may be used alone.
A sauce made by thickening white stock with a roux.
White sauce made of flour, butter, and a chicken or veal stock, instead of milk.
