Recipes Flashcards by hannah palpant | Brainscape

Q

Veloute: 1 cup

A

1 1/2 oz Roux
10 oz White stock
Salt
Pepper

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Q

Bechamel: 1 cup

A

12 oz scald milk w/ pique
1 oz white roux
Salt
Pepper

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Q

Roux: 6 oz

A

3 oz clarified butter

3 oz flour

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