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velout['e]

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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's Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc.
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