Velute (FR. Veloute) is a white base sauce that is served with poultry or fish dishes or used as a base for other sauces. In this case, it is cooked in milk, which adds softness and tenderness to the taste, and is complemented by a bright taste of fried bacon
Cook Time | 40 minutes |
Servings |
Ingredients
- 12 pieces Scallop
- 300 gram Celery root
- 100 ml Milk
- 60 gram Butter
- 4 slices bacon
- Salt to taste
- Black pepper to taste
- Nutmeg to taste
Ingredients
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Instructions
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