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Top-ranked recipe named "Sauce Veloute"
Melt butter in saucepan and stir in flour. Cook, stirring with wire whisk, until thoroughly blended. Scald stock with onion and parsley. Strain into butter/flour mixture, stirring constantly with wire whisk. When mixture is thickened and smooth, add half and half. Season with nutmeg; salt and pepper to taste.
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