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veloute |
2 definitions found From Webster's Revised Unabridged Dictionary (1913) [web1913]: Velout'e \Ve*lou`t['e]"\, n., or Sauce velout'e \Sauce velout['e]\ [F. velout['e], lit., velvety.] (Cookery) 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. From WordNet r 1.6 [wn]: veloute n : white sauce made with stock instead of milk
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