White Wine Sauce

Ingredients

• one-quarter pint of fish fumet
• one pint of thickened veloute
• four ounces of butter
• a gill of fish fumet
• the yolks of four eggs
• one pound of butter
• the yolks of five eggs
• one tablespoonful of cold fish-stock
• six tablespoonfuls of fish fumet

Method

1. 1

   Add fish fumet to thickened veloute and reduce by half.

2. 2

   Finish with butter.

3. 3

   For the second method, reduce fish fumet, mix with egg yolks, and add butter gradually.

4. 4

   For the third method, mix egg yolks with fish-stock, heat in a bain-marie, and finish with butter and fish fumet.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 39. The excerpt below is the record exactly as published.

White Wine Sauce. May be made by three methods. 1. Add one-quarter pint of fish fumet to one pint of thick- ened veloute, and reduce by half. Finish the sauce, away from the fire, with four ounces of butter. Thus prepared it is suit- able for glazed fish. 2. Almost entirely reduce a gill of fish fumet. To this re- duction add the yolks of four eggs, mixing them well in it, and follow with one pound of butter, added by degrees. 3. Put the yolks of five eggs into a small stewpan and mix with them, one tablespoonful of cold fish-stock. Put the stew- pan in a bain-marie and finish the sauce with one pound of but- ter, adding from time to time, and in small quantities six tablespoonfuls of fish fumet

Cook this with the app: pantry check, scaling, and the assistant.