Bob Terwilliger wrote:

> Carol wrote:
>
>
> >Oh yeah! Um, how do you make veloute sauce? Blush, dunno that one which
> >was the purpose of the thread!
>
>
> Veloute is like bechamel, only you use stock (or water) instead of milk.
>
>
>
>
Dont even get me started on sauce Espagnole

--

Mr. Joseph Paul Littleshoes Esq.