- Sauce velout'e
- Velout'e Ve*lou`t['e]", n., or Sauce velout'e Sauce velout['e] [F. velout['e], lit., velvety.] (Cookery) A white sauce or stock made by boiling down ham, veal, beef, fowl, bouillon, etc., then adding soup stock, seasoning, vegetables, and thickening, and again boiling and straining. [Webster 1913 Suppl.]
The Collaborative International Dictionary of English. 2000.