Fish Veloute (Veloute de Poisson)

• 2 tablespoons butter
• 3 tablespoons flour
• 1 cup fish stock (see recipe)

1. Melt the butter in a saucepan and add the flour, stirring with a wire whisk.
2. When blended, add the stock, stirring rapidly with the whisk.
3. When thickened and smooth, let simmer about 30 minutes, stirring often with the whisk.
4. As the sauce cooks, globules or rivulets of butter will probably rise to the top.
5. Skim off and discard this butter.

butter, flour, fish stock

Taken from cooking.nytimes.com/recipes/5290 (may not work)