ヴルーテソース
1. velouté sauce
2. Velouté sauceA velouté sauce, pronounced, along with Tomato, Hollandaise, Béchamel, and Espagnole, is one of the sauces of French cuisine that were designated the five "mother sauces" by Auguste Escoffier in the 19th century, which was a simplification of the "Sauce Carême" list of Marie-Antoine Carême. The term velouté is from the French adjectival form of velour, meaning velvety.
Read “Velouté sauce” on English Wikipedia
Read “ヴルーテソース” on Japanese Wikipedia
Read “Velouté sauce” on DBpedia
Read “Velouté sauce” on English Wikipedia
Read “ヴルーテソース” on Japanese Wikipedia
Read “Velouté sauce” on DBpedia
ブルーテソース、ブルテーソース、ヴルーテ・ソース、ブルーテ・ソース、ブルテー・ソース
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