By Jane Grigson
A recipe for seafood bound with a rich velouté sauce is a most useful one to know. It can be rolled into crêpes or piled into a large, pre-cooked, flaky pastry case, or spooned into vol-au-vent cases. Most simply of all, it can be served inside a ring of rice or egg noodles.
The quantities given here are enough for six helpings. If you have problems getting one or other of the fish or shellfish suggested, substitute what you can get that is good and fresh: in all you need a minimum