Velouté de Poisson (Fish Velouté)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Roux
- Fumet de poisson
Instructions
- Make the roux and moisten it in the same proportions as for the ordinary Velouté, using Fumet de poisson in place of the veal stock.
- Work briskly, and hold the sauce in dépouillement for 20 minutes at most.
- Pass it through the étamine.
- Stir it until completely cold.