Young, milk-fed calf, unweaned and not yet eating grass, around 4 months old and weighing between 200 and 220 kg (440-480 lbs). The flesh is pale, tender and mild of flavour.
"Velvety." Velouté soups are based on velouté sauce, made just like a béchamel but replacing the milk with a light stock, such as chicken or veal or a vegetable which is being used in the soup. It is usually finished with egg yolks and cream.
Cream of chicken soup with purée of mushrooms and julienne of langue écarlate, white chicken meat and cream.
A soup of chicken velouté with beer and onions, and added cream, in northern France. In Germany this would be made with the addition of cinnamon and sugar and served with toast.
