cauliflower & porcini veloute & zero waste

Anyone asking what (a) Velouté is? – I doubt many, if any, but I’ll lead in with it’s definition, Velouté is (actually) a sauce made with a stock, chicken, veal or fish, thickened with egg yolk or a roux.

I ordered the cauliflower & porcini mushroom velouté for my appetizer at a better than usual French restaurant when location scouting in Durham, NC. It was REALLY Good. I knew then & there, “I’d be making that in my house”/ EVillage apartment.