May be made by three methods.

1. Add one-quarter pint of fish fumet to one pint of thickened veloute, and reduce by half. Finish the sauce, away from the fire, with four ounces of butter. Thus prepared it is suitable for glazed fish.

2. Almost entirely reduce a gill of fish fumet. To this reduction 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 stewpan in a bain-marie and finish the sauce with one pound of butter, adding from time to time, and in small quantities six tablespoonfuls of fish fumet.