- Koro e na le - 100 Grams
- Moro oa nama - 1 Litha
- Oli ea meroho - 100 Milliliters
- Letsoai, pepere - - Ho latsoa
Karolo ea ho pheha moriana oa velvet e ile ea buloa Fora ka 1553. Lekholong la bo19 la lilemo, Marie-Antoine Carem o ile a hlahisa sauce ena lijo tsa khale. Ho itšetlehile ka metsoako, ho na le mefuta e meraro ea mongobo: khoho (veloute de volaille), tlhapi (tlhahiso ea tlhaho) le veel ho tloha veal (veloute de veau). Ho boetse ho na le mabitso a mang a veluyte: parisene le mosoeu o mosoeu. Hangata meroho e tšoeu ea French velvet e sebelisoa ho pheha lijana ho nonyana. Velyute e boetse e sebelisoa ka litlhapi le lijana tsa nama. Leqhoa lena le sebelisoa e le motheo oa li-sopho e sa tšoaneng-purees le li-sauces tse ling, tse kang li-allemand, marque, sauce ea mushroom le bohobe. K'hepe ea ho pheha moriana oa velvet: 1. Pheha phofo ka ho phehile oli ea limela ka mocheso o tlaase ho fihlela mmala o lehlabatheng. 2. Joale moro o chesang o kenyelletsoa butle-butle ka roe e pholileng, e tsoakiloe hantle 'me e phehiloe ka hora. 3. Qetellong ea ho itokisetsa, mongobo o hloekisoa 'me letsoai le pepere li kenngoa ho latsoa. Haeba o eketsa veine, onion le paprika, ha u pheha, eketsa sauce ea Hungaria. Bakeng sa sauce ea Venice, lisebelisoa tse eketsehileng ke shallots, chervil le tarragon. Ka chelete ea Sejeremane, eketsa lehe la li-yolk, tranelate le lero la lemone.
Litšebeletso: 4