Veloute

2 tb Butter
1/4 c Unbleached Flour
3 c White Or Veal Stock, (See Stocks), Heated To Boiling
4 ea Black Peppercorns
1/2 c Chopped Mushrooms, (Leftover Trimmings And Stems Can Be Used.)
Salt And Freshly Ground Black Pepper, To Taste

Melt the butter in a large heavy saucepan over medium heat. Whisk in the flour and cook for 3 minutes, then stir into the hot stock. Add the peppercorns and mushrooms and simmer gently over low heat at least 30 minutes. Strain through a sieve lined with cheesecloth and season to taste with slat and pepper.

Yield: About 2 cups of sauce.

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