KITCHEN PRACTICE 2 — Velouté Using Your Own Chapter 3 Stock
==================================================
Chapter: French Cookery 4 — Roux & the Mother Sauces I

TASK
----
Make a velouté using your own Chapter 3 white stock in place of
milk, following the same roux and gradual-whisking method. Taste it
directly against Kitchen Practice 1's béchamel.

WHAT TO DO
----------
1. Make a white or blond roux exactly as in Kitchen Practice 1 —
   equal weights of butter and flour, cooked until the raw-flour
   smell is gone.
2. Warm your own reserved Chapter 3 white stock gently in a separate
   pan, the same way you warmed the milk previously.
3. Whisk the warm stock into the roux a little at a time, letting
   each addition incorporate fully before adding more.
4. Simmer gently for 10-15 minutes, whisking occasionally, until it
   coats the back of a spoon.
5. Season with salt and white pepper (nutmeg is a béchamel-specific
   touch, not traditional here).
6. Taste a small spoonful of the finished velouté directly against a
   spoonful of your Kitchen Practice 1 béchamel.

WHAT TO EXPECT
--------------
- The velouté should thicken to a similar consistency as the
  béchamel — the roux and gradual-whisking method are doing the
  identical job either way.
- The flavour, though, should taste genuinely different: savoury and
  meaty (or whatever your stock's own character was) rather than
  béchamel's milky, dairy-forward taste.
- If your stock was properly clear and well-made in Chapter 3, that
  quality should come through directly here — a cloudy or over-boiled
  stock tends to produce a duller, less refined-tasting velouté.

WHY THIS WORKS AS AN ANSWER
----------------------------
This exercise is the direct payoff of Chapter 3's own stock-making
work — velouté has no other ingredient to hide behind, so whatever
quality (or flaws) your stock had carries straight through into the
finished sauce. Tasting it right next to the béchamel also makes
concrete something the chapter states directly: these two sauces
really are the same technique, twice, with only the liquid changed.