Heat two ounces of chopped shallots. Moisten with one-half pint of white wine and as much fish fumet, or, when possible, the same quantity of fish liquor, the latter being that of a fish similar to the one which the sauce is to accompany. Reduce to a good third, add one-third pint of veloute, let the sauce boil some time, and finish it, away from the fire, with four ounces of butter (added slowly), a few drops of fish glaze, half the juice of a lemon, and one ounce of chopped parsley.

Serve with medium-sized poached fish.