- Tirigu Wambiri - 100 Gramu
- Nyama msuzi - 1 Lemb
- Mafuta a masamba - 100 Milliliters
- Mchere, tsabola - - Kulawa
Chophika chophika msuzi wa velvet chinatsegulidwa ku France mu 1553. M'zaka za zana la 19, Marie-Antoine Carem adayambitsa msuzi mu zakudya zamakono. Malingana ndi zosakaniza, pali mitundu itatu ya msuzi: nkhuku (veloute de volaille), nsomba (veloute de poisson) ndi nkhuku kuchokera ku veal (veloute de veau). Palinso maina ena a veluyte: parisene ndi msuzi woyera. Msuzi woyera wa ku France woyera umawombera mbale. Velyute imathandizidwanso ndi nsomba ndi nyama zakudya. Msuziwu amagwiritsidwa ntchito ngati maziko a msuzi osiyanasiyana-sauce ndi masupu ena, monga chilembo, marque, msuzi wa bowa ndi chiwombankhanga. Chinsinsi chophika msuzi wa velvet: 1. Cook ufa mu otentha mafuta mafuta kutentha kwambiri mpaka mchenga mdima. 2. Kenaka msuzi wotentha umalowa pang'onopang'ono mu roe, utasakaniza ndi kuphika kwa ola limodzi. 3. Kumapeto kwa kukonzekera, msuzi umasankhidwa ndipo mchere ndi tsabola zimaonjezeredwa kulawa. Ngati muwonjezera vinyo, anyezi ndi paprika, mukuphika, onjezerani msuzi wa Hungary. Kwa msuzi wa Venetian, zowonjezera zina ndizo shallots, chervil ndi tarragon. Mu ndalama za Chijeremani, onjezerani mazira a mandimu, zonona ndi madzi a mandimu.
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