'Sauce velout'e' definitions:

Definition of 'Sauce velout'e'

From: GCIDE
  • 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. [Webster 1913 Suppl.]