Velouté

{ ‖Ve‐lou′té″ (?), n., orSauce velouté (?) }. [F. velouté, 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.