2 tbsp. flour
2 tbsp. butter
1 c. fish stock
Salt and pepper
1 c. cream
3 egg yolks

Combine the flour and butter and cook together until they are slightly browned or yellowish in color. Gradually stir in the fish stock. Continue stirring until it thickens. Cook 10 minutes and season to taste. This makes 1 cup of basic veloute sauce. To this, gradually stir in well beaten eggs and cream. Continue stirring until the sauce is properly thickened and heated through. Do not let mixture boil after the egg yolks and cream have been added.