|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced carrot||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Pepper white||1⁄8 Teaspoon|
|Milk/2 cups milk and 1 cup half and half milk, half cream||3 Cup (48 tbs)|
|Herbs blend||1⁄2 Teaspoon|
|Diced cooked peeled potato||1 Cup (16 tbs)|
|Flaked cooked fish||1 Cup (16 tbs) (Tuna Salmon Or Other Fish)|
|Chopped parsley||1 Tablespoon|
Melt butter or margarine in blazer pan of chafing dish over direct high flame.
Add onion and carrot and saute until onion is tender.
Add water, salt, and pepper.
Cover; cook until vegetables are tender, 10 to 15 minutes.
Combine 1/2 cup milk, flour, and fines herbes; stir in remaining milk.
Add to vegetables; cook, stirring constantly, until slightly thickened.
Add potato, if used, and fish; heat to serving temperature.
Sprinkle with parsley.