{ ||Ve*lou`té" (?), n., or Sauce velouté (?) }. [F. velouté, 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.

{ ||Ve*lou`té" (?), n., or Sauce velouté (?) }. [F. velouté, 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.