From: The Thorough Good Cook

Fish: 45. Cod with White Sauce (Cabillaud a la Bechamel)

Boil two nice, well-cut slices of cod; dish them without a napkin, and have ready the following sauce: Put nearly a quart of Bechamel in a stew-pan, with a quarter of a pint of white stock; stir it over the fire, to reduce, ten minutes; then add two teaspoonfuls of essence of anchovies, a little cayenne pepper, and sugar; finish with a gill of whipped cream, and pour over the fish.

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