(1232). Red Snapper A La Cherot (Red Snapper A La Cherot)

Raise the fillets from the fish, pare them into half hearts, lard half of them with anchovies, and the other half with lardons of eel; put them in a buttered sautoir and moisten to their height with a mirepoix stock (No. 419) and champagne wine; baste frequently, and when the fish is done, drain it, off and reduce the stock. Fry a finely chopped onion in butter, dilute it with the stock and a tomato puree (No. 730), boil, despumate. and just when ready to serve work in a piece of fresh butter, a little sugar, and some chopped parsley. Dress the fish crown-shaped, pour some of the sauce over and garnish the center with some villeroi quenelles; serve the rest of the sauce separate.

(1233). Red Snapper A La Crequy (Red Snapper A La Crequy)

Serve the fillets taken from a fish either whole, or else divided into quarter pound pieces; cook them in a mirepoix (No. 419), moistened with Madeira wine; when cooked reduce this to half, adding its equivalent of espagnole sauce (No. 414). Continue to reduce, incorporating into the sauce some lobster butter (No. 580), a pinch of cayenne, and lemon juice. Prepare a garnishing of gherkins, carrots, quenelles, and truffles, the carrots to be cut in half inch balls blanched and cooked in white broth, the quenelles made with a coffeespoon (No. 155) and poached, and the gherkins cut olive-shaped, and the truffles, cut in the shape of cloves of garlic and heated with a little glaze (No. 402) and Madeira. Dress the fish in the center of a dish, and surround with the garnishings arranged in groups; pour some sauce over, and serve the rest separately.

(1234). Red Snapper A La Demidoff (Red Snapper A La Demidoff)

Keep the fillets whole while taking them from the fish; remove the skin, pare and cut them up into bias slices, trim these giving them an oval shape, then season and cover the surface with a cream forcemeat (No.76). Decorate the tops with truffles, range them in a buttered sautoir, and moisten with fish stock (No. 1S5); cover over with buttered paper, and let cook in a slack oven. Reduce the stock with an equal quantity of veloutc sauce (No. 415); garnish around the fish with oysters from which the hard parts have been removed, small lobster rissolettes made as in No 956, and very green parsley leaves on each end. Serve the sauce in a separate sauce-boat.

(1235). Red Snapper A La Mobile (Red Snapper A La Mobile)

Pare the fillets lifted from a fish, suppress the skin, and cut them up into half heart-shaped pieces; make an incision on one side, and fill this with a forcemeat prepared as follows: Fry colorless in butter some shallots, mushrooms, chives, and parsley; add to it a tomato puree (No. 730), season with salt, pepper, and nutmeg, and mix in a little bechamel sauce (No. 409). Lay the fish on a buttered dish, and cover with a Chivry sauce (No. 449).

(1236). Red Snapper A La Princess (Red Snapper A La Princesse)

Remove the skin from fillets of fish and cut them up into half inch thick slices; pare these into ovals, three and a half inches long by two and a quarter wide, season with salt and pepper. Lay on each oval abed of mushroom puree (No. 722), and cover the whole with quenelle forcemeat (No. 90). Egg the surfaces, bestrew with bread-crumbs and a little parmesan, then set them in a lightly buttered sautoir; place this in the oven and when the fish is done, serve it with a separate princess sauce (No. 528).