No. 273 Cabillaud à la Béchamel.
Boil two slices of cod as before, dish them without a napkin, and have ready the following sauce: put nearly a quart of Bechamel sauce (No. 7) in a stewpan, 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.