VELOUTE; SAUCE VELOUTE n.
by boiling down ham, veal, beef, fowl, bouillon, etc., then adding soup stock, seasoning, vegetables, and thickening, and again boiling and straining.
YEAST n.
nd used as a conveniently transportable substitute for yeast. -- Yeast plant (Bot.), the vegetable organism, or fungus, of which beer yeast consists. The yeast plant is composed of simple cells, or granules, about one three-thousandth of an inch in diameter, often united into filaments which reproduce by budding, and…