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TURBOT, TIMBALES OF (a la Venetienne)

This is a dish made of the remains of turbot. It requires but little of the flesh of the fish. Cut whatever is left of the turbot into dice as small as possible. To make the sauce, take three spoonfuls of hot bechamel, to which add a good lump of butter, salt, fine white pepper, a little parsley chopped very fine and well squeezed in a towel that it may not give a green colour to the sauce; then add a little cavice. Keep stirring your sauce, which is generally called working it. The French term is vanner--taking up the sauce in a spoon, and pouring it perpendicularly into the stewpan, repeating the operation frequently and very quickly to make the sauce transparent. When it is mellow, and of a good taste, throw in the turbot which you have cut into dice, keep it hot, and when ready for sending to table garnish the little timbales with the turbot. Let them lay for a moment in the oven, and serve hot.