Stew the fish as before, only use bucellas instead of port wine; then
peel thirty button onions, pass them in a stewpan (over a fire) with a
little powdered sugar and butter till they are covered with a white
glaze; then add two glasses of bucellas wine, boil it three minutes;
then put twenty tablespoonfuls of white sauce, and ten of the stock from
the fish in with it, and let it simmer on the corner of the fire till
the onions are quite done, keeping it well skimmed; then season with a
little pepper, salt, and sugar, and add twenty muscles (blanched), a
little chopped parsley, and a tablespoonful of lemon-juice; take it off
the fire, stir in four tablespoonfuls of liaison, and pour over the
fish; serve very hot. The sauce requires to be thick enough to well
cover the fish.