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2 definitions found

From: Webster's Revised Unabridged Dictionary (1913)

 Ve·lou·té n., or Sauce velouté.  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.
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From: WordNet (r) 2.0

 veloute
      n : white sauce made with stock instead of milk