Chicken Velouté {51/365}

I normally don't take pictures of the food I'm eating, but tonight's dinner pleased the taste buds so much I had to include it in the 365! A velouté is one of the original "Mother sauces" of classical French cuisine so designated by Antonin Carême in the 19th century.  The term velouté is from the French adjectival form of velour, meaning velvety.  Indeed!!!  It can be made with any white stock, including veal stock or fish stock, but this version, the chicken velouté, is made with homemade chicken stock.

Yeah . . . I'm gonna be makin' dis again.

Canon 135mm 2L - f11 @100th 100iso; one large "brella" behind subject - a classical food photography lighting setup