Turbot, Timbales of (a la Venitienne)
From Cassell's dictionary of cookery, 1892
Serves 4
Ensure sauce is transparent by working it properly.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2049. The excerpt below is the record exactly as published.
Turbot, Timbales of (a la Venitienne). — This is a dish made of the remains of turbot. It requires but little of the flesh of the tish. 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
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