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Veloute Sauce, Maigre

Put two pounds of fish into a saucepan with a small onion, a clove, a carrot, a bunch of parsley, a very small sprig of thyme, half a bay-leaf, and a little pepper and salt. Pour upon these ingredients a large wine-glassful of Sauterne or Chablis, or, failing this, of fish stock. Cover the saucepan, and let its contents simmer gently for five or six minutes. Add two pints of fish stock, or water and another glassful of wine. Boil the liquor, skim it, and let it simmer until the fish is done enough. Take it up, and strain the liquor. Thicken with white roux as in the last recipe, let it throw up the grease by the side of the fire, strain it, and put it aside for use. Whiting, gurnet, and pike are the fish best suited for this purpose. The heads and bones may be advantageously used for sauce.