The Collaborative International Dictionary
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.