Fish Veloutte
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Last updated: Sunday, December 23, 2007

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, and let it despumate for twenty minutes only. (See fish fumet No. 11.)


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