Veloute Sauce Recipe
Cook 3 tbsps. salt pork fat with 3 of flour, add salt, cayenne, nutmeg, and parsley, and thyme or mushroom parings. Cook a moment, add 1 1/2 cups white stock, and simmer 1 hour, skimming often. Strain, add about 1/2 cup hot cream, or enough to make the sauce the right consistency. Add 4 drops lemon juice.