and butter, or white roux (No. 526), a faggot of savoury herbs,
including parsley, 6 chopped mushrooms, 6 green onions.
_Mode_.--Put the stock into a stewpan with the herbs, onions, and
mushrooms, and let it simmer very gently for about 1/2 hour; stir in
sufficient thickening to make it of a proper consistency; let it boil
for a few minutes, then skim off all the fat, strain and serve. This
sauce, with the addition of a little cream, is now frequently called
velouté.
_Time_.--1/2 hour. _Average cost_, for this quantity, 6d.
_Note_.--If poultry trimmings are at hand, the stock should be made of
these; and the above sauce should not be made too thick, as it does not
then admit of the fat being nicely removed.
SWEET SAUCE, for Venison.