This is an entree of desserte held in high estimation.
It requires but very little fish to make it. Cut what-
ever is left of the turbot into dice, as small as possible.
For the sauce take three spoonfuls of Bechamel, to which
add a good lump of butter, salt, white pepper, a little parsley
chopped very fine, and well squeezed in a napkin, that it
may not give a green colour to the sauce. Then put a
little cavice-that of Mackay's, which is the best, is the
composition which agrees the most with all fish sauces,
particularly when kept many years. Keep stirring your
sauce, which is generally called " working " it. the French
call it vanner-taking up the sauce in a ladle, and pouring
it perpendicularly into the stew-pan, repeating the operation
frequently and very quickly, to make the liquid transparent.
When it is mellow and of a good taste, throw in the small
dice of turbot, keep them hot, and when ready to send up
to table, garnish the little timbales with the turbot. Let
them lie for a moment in the oven, and send them up
hot. If you have no Bechamel, you must make use of
melted butter enriched with a little cream.

Return home to Eat Dangerously Central! Many more cookbooks and websites await your clicks!

Or, visit our collection of funny, unique, and homestyle food related links! And, submit your own suggestions if you want!