Fillet and fry the fish as above, dish it on a border of mashed
potatoes, and place the following sauce in the centre:--peel about forty
button onions, and pass them in a stewpan with two ounces of butter and
a little sugar; when of a light brown colour add two tablespoonfuls of
wine, set it on the fire five minutes, then add a quart of brown sauce
and eight tablespoonfuls of stock, set it on the corner of the fire to
boil forty minutes, skim it, then add twenty quenelles (No. 120), twenty
heads of mushrooms, a teaspoonful of essence of anchovy, one of Harvey
sauce, and one of mushroom catsup, with a little cayenne pepper.