VELOUTES

VELOUTE

Ve*lou`té", n., or Sauce velouté. [F. velouté, lit., velvety.] (Cookery)

Definition: 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.

Source: Webster’s Unabridged Dictionary 1913 Edition



RESET




Word of the Day

21 February 2025

RESTORATION

(noun) some artifact that has been restored or reconstructed; “the restoration looked exactly like the original”


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Coffee Trivia

In 1511, leaders in Mecca believed coffee stimulated radical thinking and outlawed the drink. In 1524, the leaders overturned that order, and people could drink coffee again.

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