Kat's Fish Veloute
Heat 4 Tbs butter in pan; add 4 tbs flour; stir and cook slowly for 5 mins.
Do not color. Slowly
whip in 2 to 3 cups fish stock or clam sauce, stir until thickened and
continue to cook for 20 mins.
Skim and adjust seasoning,
to enrich after boiling, stir in 2 or 3 tbs whipping cream. Do not boil after
cream.
To accomplish great things, we must not only act but also dream,
not only dream but also believe.
- Anatole France