veloute信息详情
奶油
substantively legal───实质上合法的
adhesively attached spindle-type anchors───附着式轴式锚
crematorium cleveland ohio───俄亥俄州克利夫兰火葬场
decisively break───果断突破
creatively bankrupt───创造性破产
autobiographic novel───自传体小说
apprehensively mean───卑鄙的
bevelling leather───斜纹皮革
astride low level───低跨步
velveteen rabbit───绒布小兔子
With the addition ofcream, a bechamel becomes a sauce creme; and a veloute, a sauce supreme.───在bechamel酱汁中加入奶油后就是sauce creme，在veloute酱汁中加入奶油后就是sauce supreme。
As the cream thins out the sauce, the basic bechamelor veloute must be thick enoughinitially so the finished sauce will be of the correct consistency.───由于奶油会稀释酱汁，所以一开始的bechamel或veloute酱汁一定要够浓，这样最终才能得到合适的浓度。
While aplain, well-seasoned bechamel or veloute may be served just as it is, theaddition of butter, cream, or egg yolks transforms it into something infinitelymore delicious.───虽然最基本的bechamel或veloute酱汁调好味后即可直接上桌，但若能再加入黄油，奶油或蛋黄，那可就真是回味无穷了。
white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat.───用洋葱和香草调味的葡萄酒和紫罗兰做成的白色的沙司；吃鱼或吃肉时用。
Bechamel is moistened with milk; veloute, with white stock made from poultry, veal, or fish.───Béchamel用牛奶来调制，而velouté则是用禽类，小牛肉或鱼肉烧成的白色高汤来调制的。
OR ROAST SEABASS asparagus tempura, white asparagus and vanilla veloute───烤海鲈鱼配天妇罗芦笋，白芦笋香草汁
Many of the oldcookbooks recommend that a white sauce, especially a veloute, be simmered forseveral hours, the object being to rid the sauce of its floury taste, and toconcentrate flavor.
With the addition ofcream, a bechamel becomes a sauce creme; and a veloute, a sauce supreme.
As the cream thins out the sauce, the basic bechamelor veloute must be thick enoughinitially so the finished sauce will be of the correct consistency.
While aplain, well-seasoned bechamel or veloute may be served just as it is, theaddition of butter, cream, or egg yolks transforms it into something infinitelymore delicious.