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