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Petites Timballes of Fillets of Turbot à la Venitienne
From The thorough good cook, 1895
Serves 4
A highly esteemed entrée.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 93. The excerpt below is the record exactly as published.
Petites Timballes of Fillets of Turbot k la Ven^tienne. This is an entree of dessertc 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, Avhite pepper, a little j^arsley chopped very fine, and well squeezed in a napkin, that it may not give a green colour to the sauce. Then put a little cavicc
Cook this with the app: pantry check, scaling, and the assistant.