111—White Wine Sauce

The three following methods are employed in making it:—

1. Add one-quarter pint of fish fumet to one pint of thickened Velouté, and reduce by half. Finish the sauce, away from the fire, with four oz. of butter. Thus prepared, this white wine sauce is suitable for glazed fish.

2. Almost entirely reduce one-quarter pint of fish fumet. To this reduction add the yolks of four eggs, mixing them well in it, and follow with one lb. of butter, added by degrees, paying heed to the precautions indicated under sauce Hollandaise No. 30, Hollandaise Sauce.

3. Put the yolks of five eggs into a small stewpan and mix them with one tablespoonful of cold fish-stock. Put the stewpan in a bain-marie and finish the sauce with one lb. of butter, meanwhile adding from time to time, and in small quantities, six tablespoonfuls of excellent fish fumet. The procedure in this sauce is, in short, exactly that of the Hollandaise, with this distinction, that here fish fumet takes the place of the water.