Sauce Tournee

Name: Sauce Tournee
Cuisine: England
Ingredients: 1 pint white stock (No. 107); thickening of flour and butter, or white roux (No. 526); a faggot of savoury herbs, including parsley; 6 chopped mushrooms; 6 green onions

Origin: London, England

Source: Isabella Beeton, 1861

Ingredients

1 pint white stock (No. 107)
thickening of flour and butter, or white roux (No. 526)
a faggot of savoury herbs, including parsley
6 chopped mushrooms
6 green onions

Instructions

Put the stock into a stewpan with the herbs, onions, and mushrooms, and let it simmer very gently for about 1/2 hour;
stir in sufficient thickening to make it of a proper consistency;
let it boil for a few minutes, then skim off all the fat, strain and serve.
This sauce, with the addition of a little cream, is now frequently called velouté.