Sauces/Gravy Sauce Tournee

sauce tournee
(from The Book of Household Management, edited by Isabella Beeton, 1861)

Ingredients:

1 pint of white stock (No. 107)​

flour and butter, or white roux (No. 526)​

a faggot of savoury herbs, including...​

parsley​

6 chopped mushrooms​

6 green onions​

Instructions:

517. Ingredients. — 1 pint of white stock (No. 107), thickening of flour and butter, or white roux (No. 526), a faggot of savoury herbs, including parsley, 6 chopped mushrooms, 6 green onions.​

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Mode. — Put the stock into a stewpan with the herbs, onions, and mushrooms, and let it simmer very gently for about 1/2 hour; stir in sufficient thickening to make it of a proper consistency ; let it boil for a few minutes, then skim off all the fat, strain and serve. This sauce, with the addition of a little cream, is now frequently called veloute.​

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Time. — 1/2 hour. Average cost, for this quantity, 6d.​

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Note. — If poultry trimmings are at hand, the stock should be made of these; and the above sauce should not be made too thick, as it does not then admit of the fat being nicely removed.​

This seems to be just a white sauce...any thoughts? And what exactly is "white stock"?

 

[donna]

White stock is a soup stock made from veal or chicken without colored seasonings and is often used in white sauce.

 

[mofederal]

It sounds good, something to keep you warm.