Boil the fish as usual, and dish it up without a napkin; have ready the
following sauce: peel fifty button onions, pass them in a stewpan with a
little sifted sugar and butter, but keep them quite white; then add a
glass of sherry, twenty spoonfuls of bechamel sauce, and a bunch of
parsley; set it on the corner of the stove to simmer till the onions are
quite done (if the sauce is too thick, add a few spoonfuls of white
stock); then throw in twenty heads of mushrooms, a dozen of blanched
oysters, and a tablespoonful of essence of anchovies; take out the bunch
of parsley, finish with a little cream, pour the sauce over the fish,
and salamander of a light colour.