Is white sauce but not cream sauce which latter is called Bechamel. The word veloute means velvety or smooth. To make the sauce take some chicken or veal broth boiled down strong enough to be jelly when cold, but, without cooling it strain through a napkin and use it to make butter sauce thinner than is usually made; and after that let it slowly boil and the butter (that the roux was made with) will rise to the top. Skim it off and you have a bright veloute that is not greasy and can be used as a stock sauce for white dishes and for fish. This is one of the main stock sauces in systematic cookery but in point of fact is not so necessary as brown sauce and therefore is not made in every place.