Chicken and Mushroom Veloute Recipe.

This is a French recipe on how to make a Veloute sauce which can be used as a filling when making pies and other dishes. The flavors can vary and you can use any white cooking stock. The sauce works great with chicken stock but using fish stock instead will allow you to make lovely seafood pies too!

If you want to have a thicker sauce, simply use more butter and flour to make your roux.

For this recipe you will need the following: (based on 1 liter of stock)

1 Liter of Chicken Stock

50 to 70 grams of good quality butter

50 to 70 grams of good quality Flour

100 grams of Double cream

200 to 250 grams of button Mushrooms

a few pinch of parsley

for the seasoning:

salt

White pepper or cayenne pepper (up to your liking)

Put the butter in a saucepan

put your saucepan on the stove on a low fire and let the butter melt slowly.

When the butter is fully melted immediately add all of the flour to the butter and mix well using a wooden spoon.

Let the mix cook on a very low heat for 3 to 4 minutes maximum.

After 3 to 4 minutes, take you saucepan of the heat and scoop out the roux mix in a bowl or small container.

Leave the roux mix in the container and let it cool down until cold.

Pour all of your chicken stock in a saucepan

Place the saucepan on the stove on high heat

Then bring the stock to the boil.

Use a clean medium size saucepan

And add the (cold) roux mix you made earlier in the Saucepan.

Of the heat pour half of the boiling chicken stock on the white roux in the saucepan.

Stir gently with a whisk making sure all of roux is dissolved and blends with the stock.

Add now the rest of the boiling stock to the mix and stir well.

Place the saucepan containing the mix on high heat and bring the Veloute to the boil.

When the first boils appears, stir gently for 2 or 3 minutes while the mix starts to thicken.

Now turn down the heat down to very low heat and let your veloute simmer for 15 minutes (stirring occasionally)

While you Veloute is simmering:

Cleanse your button mushrooms under running water then pat them dry.

Cut to top of the stokes of each mushrooms then cut the mushroom in quarters.

When done, pour some oil in a frying pan and place the pan on the stove on a medium -high heat.

When the oil is hot add the mushrooms in the pan then season your mushrooms Quarters to taste.

Let the mushrooms sizzle until they have a slight coloration, (they should remains mostly blondish in color.)

when cooked, put the mushroom aside in a small container.

After your veloute has finished simmering, take the saucepan of the heat.

and season your veloute to taste using salt and pepper.

Now add the saute mushrooms and the double cream and stir gently.

Finish off by adding a pinch or two or freshly chopped parsley in the mix and your are done.

You can now use your veloute (pie mix) as it is or even go further and add pieces or chicken in the mix for an even grater taste.

Enjoy.