Source : Webster's Revised Unabridged Dictionary (1913)

Velout'e \Ve*lou`t['e]"\, n., or Sauce velout'e \Sauce
velout['e]\ [F. velout['e], lit., velvety.] (Cookery)
   A white sauce or stock made by boiling down ham, veal, beef,
   fowl, bouillon, etc., then adding soup stock, seasoning,
   vegetables, and thickening, and again boiling and straining.