Procure a very fresh dory about five pounds in weight, then have ready
half a pound of forcemeat of fish (No. 124), in a basin, with which mix
a little chopped thyme and parsley, season rather high, stuff your dory
with it, lay it in a fish kettle with three onions, a carrot, turnip,
head of celery, a bunch of parsley, thyme, and bay-leaf, one
tablespoonful of salt, four cloves, two glasses of port wine, two of
vinegar, and four quarts of water, set it over a slow fire for an hour
to stew, drain it well and dish it without a napkin, have ready the
following sauce:--put four yolks of eggs in a stewpan with half a pound
of butter, a saltspoonful of salt, a little white pepper, and three
tablespoonfuls of tarragon vinegar; stir it over the fire (with a wooden
spoon,) till the butter is melted and thickens, then add an ounce of
lobster spawn (that has been pounded with an ounce of butter and passed
through a hair sieve), mix it well together, then add eighteen spoonfuls
of bechamel sauce (No. 7), stir it over the fire till it becomes red and
thickish, then add a few drops of essence of anchovy, and a little
cayenne pepper, with a pinch of sugar, pass it through a tammie, then
add six gherkins cut in large fillets, and thirty fillets of boiled
beet-root the same size as the fillets of gherkin; pour it over the
fish, and garnish with craw fish, and sprigs of parsley laid between.