Velout'e \Ve*lou`t['e]"\, n., or Sauce velout'e \Sauce
velout['e]\ [F. velout['e], lit., velvety.] (Cookery)
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.
[Webster 1913 Suppl.]