Procure two pieces of middling-sized fish about five inches in
thickness, then prepare the following marinade: put two onions, one
carrot, one turnip, six eschalots, four bay-leaves (cut up very small,)
six cloves, two blades of mace, and two tablespoonfuls of oil, in a
stewpan, pass it over the fire ten minutes, keeping it stirred, then add
four wineglassfuls of vinegar, four of sherry, and three pints of
broth; boil altogether twenty minutes, then lay in the fish, cover the
stewpan, and put it in a slow oven for four hours; let it remain in the
stock till ready to serve, dish it without a napkin, and have ready the
following sauce: put twenty tablespoonfuls of thick white sauce (No. 7)
in a stewpan with twenty of the stock the fish was cooked in, let it
reduce to two thirds, then pass it through a tammie into another
stewpan, and add twenty blanched muscles, twenty olives, twenty
mushrooms, two spoonfuls of essence of anchovies, half a one of sugar,
and a little cayenne; when hot pour over the fish. The fish dressed this
way may be served with matelote, maître d’hôtel, or Mazarine sauce.