| 1. chicken or vegetable veloute |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 2. cream of onion soup or onion veloute |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 3. oyster veloute with black caviar |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 4. veloute soup |
| French Cooking in Ten Minutes by Edouard de Pomiane (1999) |
| 5. veloute soup base |
| The Way To Cook by Julia Child (1989) |
| 6. veloute soup with tarragon |
| French Cooking in Ten Minutes by Edouard de Pomiane (1999) |