From:
The Thorough Good Cook
Fish: 23. Fillets of Turbot a la Creme
This is a
splendid entree of dessert. When your turbot is returned from
table, immediately take up the
fillets and
skin them; you must do this while they are hot, as it will
occasion a great
waste to trim them when cold. The next day you must
scollop your fillets as equally as possible. Have a
white cream quite hot; put the fillets into it, keep them hot, and in due time send them up in a dish garnished with a bordering of puff paste, or in a vol-au-vent.
The
cream sauce may be made in two different ways: First, if you have
Bechamel in the larder, put into a stew-pan three spoonfuls of it, a quarter of a pound of fresh
butter, two spoonfuls of very good
cream, some salt and a little Nepaul
pepper; Mix the whole well, and put either the
sauce over the
fish or the fish into the sauce, if it is for a vol-au-vent. If you have no Bechamel, put into a
stew-
pan a tablespoonful of
flour, a quarter of a pound of butter, two or three spoonfuls of cream, a little pepper, and a small bit of
glaze. Do not let this sauce boil-only heat it till it is
thick.