"Velout\u00E9 sauce"@en . . . . . "A velout\u00E9 sauce (French pronunciation: \u200B[v\u0259lu\u02C8te]), along with tomato, Hollandaise, B\u00E9chamel 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 Car\u00EAme\" list of Marie-Antoine Car\u00EAme."@en . . "Stock,roux" . .