Chaud-froid Sauce, Meatless (Fish Variation)

Ingredients

• Fish velouté (velouté de poisson)
• White fish aspic (gelée de poisson blanche)

Instructions

1. Prepare this sauce using the exact same method and proportions as ordinary white chaud-froid sauce (Sauce Chaud-froid blanche), making two modifications: replace the ordinary velouté (silky sauce base) with fish velouté, and substitute white fish aspic for poultry aspic.
2. Escoffier recommends this meatless version (maigre) for glazing fish fillets and crustacean escalopes in preference to bound Mayonnaise sauce (Mayonnaise collée), which has the serious drawback of oil seepage caused by gelatin shrinkage. This chaud-froid maigre version avoids that problem and offers a cleaner, more direct flavor than the mayonnaise-bound version.