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2 cups
Medium
Published 1966
Heat three tablespoons of the butter in a heavy enamelware or stainless-steel saucepan. Blend in the flour and cook slowly for two minutes. Remove from the heat.
Beat in the hot milk with a wire whisk, blending thoroughly. Beat in the fish stock, one-quarter cup of the cream and the tomato paste. Boil, stirring, for one minute. Thin out with remaining