- Turn fillets over, add mint leaves, fish fumet and butter.
- Because of the emulsifying properties of lecithin, very thin sauces, such as a fish fumet can be used.
- Put the salmon into the fish kettle, cover it with the court bouillon or fumet and bring to the boil.
Early 18th century (in the senses 'smell of game' and 'game flavour'): from French, from fumer 'to smoke'. The current sense dates from the early 20th century.
Late Middle English: from an Anglo-Norman French variant of Old French fumees 'droppings'.
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