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Fish Velouté
Book Information
The Professional Chef (8th Edition)
Page: 383
Ingredients
Bay Leaf
Blond Roux
Celery Root
Clarified Butter or Vegetable Oil
Fish Stock (page 353)
Onion or Leek
Parsley Stem
Parsnip
Peppercorns
Thyme
This recipe is used in the following recipes:
Fillet of Snapper en Papillote
Poached Sole with Vegetable Julienne and Vin Blanc Sauce
Poached Trout Paupiettes with Saffron
Poached Trout Paupiettes with Vin Blanc Sauce
Royal Glaçage
Smoked Salmon Mousse
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