Lift the fillets from a young tuna fish or from a horse mackerel, suppress the skin and from the meats cut some lenthwise slices or aiguillettes, lay these on a dish to season with salt, mignonette, slices of onions, sprigs of parsley, thyme, bay leaf, oil and vinegar. Leave to marinate for two hours, then drain and wipe dry, dip them in eggs, then in bread-crumbs, fry to a good color; drain and dress on a folded napkin placing a bunch of fried parsley on top. Serve separately arrowroot mayonnaise sauce (No. 611).

(1122). Bonito or Tuna Fish A La Godivier (Bonite Ou Thon A La Godivier)

Raise the fillets from a young bonito or tuna fish after having washed and cleansed it well; place it in a buttered sautoir and moisten to its height with a mirepoix stock (No. 419). Cover with heavy buttered paper, let boil, and finish cooking in a slack oven. Fry one shallot in butter, dilute it with some of the fish stock and the same quautity of espaguole sauce (No. 414); after the sauce is well reduced mix in with it a little tomato sauce (No. 549), a little crushed garlic and some chopped parsley. Dress the bonito, lift off its skin and pour the sauce over.