From:
The Thorough Good Cook
Fish: 45. Cod with White Sauce (Cabillaud a la Bechamel)
Boil two nice, well-cut slices of
cod; dish them without a
napkin, and have ready the following
sauce: Put nearly a quart of
Bechamel in a
stew-
pan, with a quarter of a pint of
white stock; stir it over the fire, to
reduce, ten minutes; then add two teaspoonfuls of essence of
anchovies, a little
cayenne pepper, and sugar; finish with a
gill of
whipped cream, and pour over the
fish.