From:
The Thorough Good Cook
Fish: 27. Petites Timballes of Fillets of 'Turbot a la Venetienne
This is an
entree of dessert held in high
estimation. It requires but very little
fish to make it. Cut whatever 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.