Veloute is the base of various fish sauces.

Prepare it in precisely the same way as poultry veloute, but instead of using poultry stock, use very clear fish fumet, and let it despumate for twenty minutes only.

To Make one Quart. - Procure the yolks of five eggs, one pint of cold white stock, one quart of veloute, well despumated, half the juice of a lemon, quarter pint of mushroom liquor.

Put the various ingredients in a thick-bottomed saucepan and mix carefully. Put the pan on open fire, and stir the sauce with a metal spatula to prevent burning. When the sauce has been reduced to about one quart, add one-third pint of fresh cream and reduce further for a few minutes. Then pass through a fine strainer into a tureen and keep moving until quite cold.