Escoffier Recipe 26a Escoffier - Fish Veloutte Veloutd is the base of various fish sauces whose recipes will be given in Part II. Prepare it in precisely the same way as poultry velout£, but instead of using poultry stock, use very clear fish fumet,... 

Escoffier Recipe 18 Escoffier - Fish Glazes 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 11), which may be diluted... 

Escoffier Recipe 12 Escoffier -Fish Stock with Red Wine This stock is comparatively rarely used, because, in practice, it is naturally obtained in the cooking of the fish itself, as, for instance, in the case of the “Matelotes.” Be this as it... 

Escoffier Recipe 11 Escoffier - White Fish Stock Quantities for making Four Quarts.   4 Ibs. of trimmings and bones of sole or whiting.           2 oz. of parsley, root or stalks. 1/2 bottle of white wine.   1/2lb. of sliced, blanched onions.  Preparation.... 

ESCOFFIER - FISH CONSOMME These consommes are rarely used, for Lenten soups with a fish basis are generally thick soups, for the preparation of which the fish fumet whereof I shall give the formula later. (Formula No. 11) should avail. Whenever there...