Veloute
Pronunciation : Ve*lou`t?", n., or Sauce velout?. [F. velout?, lit.
Part of Speech : velvety.]
Definition : Defn: 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.
(Cookery)
Source : Webster's Unabridged Dictionary, 1913