|
|
|
| Your One Stop Site for Free Recipes , Shopping and More |
Fish Veloute
One of themost versatile of all bses for fine food is a brown sauce. It is the base of many products of a French Kitche. This sauce is relatively easy to prepare and it can be frozen.
|
Back
|
Directons: Melt the butter in a large saucepan and stir in the flour. When blended and smooth add five cups of hot fish stock and stir vigorously with a wire whisk. When sauce is thickened and smooth, cook about one hour, stirring occasionally. Note: This sace base may be frozen and defrosted as needed. Or it weil keep a week or longer in the refrigerator. |
|
