Zigeuner Veloute' Sauce (White Meat)

500 MILLILITRES

Ingredients

Mushrooms                                                             50 g

Red peppers                                                             50 g

Green peppers                                                         50 g

Cucumber or dill gherkin                                          50 g

Onion                                                                      50 g

Chicken veloute                                                       500 ml

Oil                                                                           25 ml

Tomato ketchup                                                       125 ml

Salt

Pepper

Method

  1. Peel and finely shred the onions.  Remove the core and seeds from the peppers and slice the flesh.  Slice the mushrooms and the cucumber or gherkin into julienne.
  2. Fry in the oil without colouring.  Add the chicken veloute, tomato ketchup and seasoning.  Bring to the boil and simmer until the vegetables are just cooked.
  3. Skim and adjust the seasoning.

Note:  This sauce is usually served with veal or pork schnitzels.

 

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