Day #2
Today in class we had to make 2 mother sauces Veloute, Bechamel and
Fish fumet. Veloute is a stock base sauce, Bechamel is a cream base sauce and Fish Fumet is a fish stock. We will be using the fish fumet in the near future for our shrimp bisque.
I have learned so much so far, I am grateful to have some awesome instructors! Ciao till tomorrow.
Que Rico!
Anessa
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