Chapter II · The Leading Warm Sauces · No. 26a
Built upon: No. 11White Fish Stock
26a—Fish Velouté
Velouté is the base of various fish sauces whose recipes will be given in Part II.
Prepare it in precisely the same way as poultry velouté, but instead of using poultry stock, use very clear fish fumet, and let it despumate for twenty minutes only. (See fish fumet No. 11, White Fish Stock.)
Escoffier, A. (1907). A Guide to Modern Cookery, No. 26a, p. 20. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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