Veloute Sauce, Maigre

Ingredients

• two pounds of fish
• a small onion
• a clove
• a carrot
• a bunch of parsley
• a very small sprig of thyme
• half a bay-leaf
• a little pepper
• a little salt
• a large wine-glassful of sauteme or chablis
• two pints of fish stock

Method

1. 1

   Put fish, onion, clove, carrot, parsley, thyme, bay-leaf, pepper, and salt in a saucepan.

2. 2

   Pour in wine and simmer for 5-6 minutes.

3. 3

   Add fish stock, boil, skim, and simmer until fish is done.

4. 4

   Strain and thicken with white roux.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2192. The excerpt below is the record exactly as published.

Veloute Sauce, Maigre.— Put two pounds of fish into a saucepan with a small onion, a clove, a carrot, a bunch of parsley, a very small sprig of thyme, half a bay-leaf, and a little pepper and salt. Pour upon these in- gredients a large wine-glassful of sauteme or chablis, or, failing this, of fish stock. Cover the saucepan, and let its contents simmer gently for five or six minutes. Add two pints of fish stock

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