This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
The directions for Fish-broth, Gravy, Sauces, Soups and Cullis, are to be found at the end of similar directions for Meat.
For a Braze, according to the largeness of the piece, put a middling quantity of Butter into a Brazing-pan, with white Wine, Roots, Broth, a faggot of Parsley, Chibol, Thyme, Laurel, Basil, Pepper and Salt, Onions sliced, bits of Carrots, Parsneps, and Celery, regulating one quantity by the other: All Fish Brazes are done after this manner. - For Glazes, put some Fish Broth into a Stew-pan, with Fish-bones, and all sorts of Fragments well washed; boil these a good while, with a faggot of sweet Herbs, and bits of Roots; then sift the liquid in a lawn sieve, and reduce it to a Caramel, to glaze any sorts of Fish.
Boil Bread Crumbs in Cream or Milk, until it is quite thick, and let it cool; chop any sort of Fish very fine, with Parsley, Shallots, Pepper, Salt, and a few Spices; mix it with the Cream and Bread, and pound all together with a bit of good Butter, Mush-rooms, and Yolks of Eggs. - It will serve to stuff any kind of Fish, or to make Rissolles, as before directed, Farce Maigre fans Poisson.
Chop some Sorrel, and put it into a Stew-pan, with a bit or" Butter, Cream, and Bread Crumbs; boil it till it is reduced quite thick; let it cool, pound it in a mortar, with chopped Parsley, Shallots, Mush-rooms, hard Yolks of Eggs, Pepper and Salt, Nutmeg, and a bit of Butter; mix all together with a few raw Yolks of Eggs, and use it to what you please.