Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
2 tbsp butter
2 tbsp flour
2 cps fish stock
salt and pepper
1 - Melt butter in saucepan.
2 - Stir in flour until smooth and golden.
3 - Stir in fish stock gradually.
4 - Cook, stirring continually until sauce is smooth and thickened.
5 - If stock is well seasoned, no additional salt and pepper are needed.
6 - Taste, and season accordingly.
Makes about 2 cups sauce
Use in various fish-sauce recipes as described.
For instance Sauce Cardinal: Add 2 or 3 tbsp fish stock to
2 cps hot fish Veloute. Stir in 1 tbsp chopped truffle, a little
truffle juice, and 4 tbsp Lobster Butter(recipe elsewhere). A light
sauce for sole or any delicate fish fillet or steak. Makes about 2 1/2