This dish is made from fish left from a previous dinner; pot two
tablespoonfuls of chopped onions, and two of chopped mushrooms into a
stewpan with two tablespoonfuls of salad oil; place it over a moderate
fire five minutes, stirring it with a wooden spoon; then add three pints
of brown sauce (No. 1), and reduce it one third, then add a clove of
scraped garlic, a teaspoonful of Harvey sauce, one of essence of
anchovy, a little sugar, a little cayenne, and two yolks of eggs, pour a
little sauce on the dish you serve it on, then a layer of fish lightly
seasoned with pepper and salt, then more sauce and fish again, finishing
with sauce, sprinkle bread crumbs over it and place it in a moderate
oven half an hour, or till it is very hot through, brown it lightly with
the salamander and serve very hot. The garlic may be omitted if objected
to, but it would lose the flavour from which it is named.