18—Fish Glaze

This glaze is used less often than the preceding ones. As it is only used to intensify the savour of sauces, it is sufficient for this purpose to prepare a white fish stock (Formula No. 11, White Fish Stock), which may be diluted with the stock already prepared, and which may be reduced according to the requirements. The name of fish fumet or fish essence is given to this preparation; its flavour is more delicate than that of fish glaze, which it replaces with advantage.