(1257). Sheepshead A La Bechamel (Sheepshead A La Bechamel)

Cook two pounds of peeled mushroom heads with butter and lemon juice, then cut them up into transverse slices. Butter a border mold (Fig. 139) either oval or round according to the shape of the dish it is intended for; bestrew the inside with bread-crumbs and (ill in the empty space with duchess potato preparation (No. 2785); press down the potatoes well, butter over with a brush, then set it on a baking sheet to brown nicely in the oven. Cut a six-pound sheepshead into square pieces, cook them in salted water, and as soon as done, drain; shred the fish suppressing all the bones, skin, etc., and put it into a sautoir; pour over some good, reduced, thick bechamel (No. 409), raw cream and mushroom broth, adding butter piece by piece after it is taken from the fire. Invert the border on a dish - garnish the center with the shredded sheepshead alternating with layers of the sliced mushrooms; pour over a little of the sauce and shape it into a dome; cover the summit with a layer of Mornay sauce (No. 504), smooth nicely, then besprinkle with grated parmesan and melted butter, glaze in a very hot oven or else a gas salamander (Fig. 123). Decorate the dome with four or six trussed crawfish and serve separately a reduced bechamel sauce (No. 409) finished with red butter (No. 580).

(1258). Sheepshead A La Botjrguignonne (Sheepshead A La Bourguignonne)

Mince four ounces of onions, and fry in two ounces of better, moistening with a bottle of Burgundy wine; season, and add a garnished bunch of parsley, then continue to cook for fifteen minutes. Remove the fillets from a fine sheepshead, suppress the skin, and cut the fish into half inch thick slices, pare them half heart-shaped; these slices should each weigh four ounces; lay them one beside the other in a baking dish and pour over the strained wine. Cook the fish in a moderate oven for fifteen minutes, basting occasionally: when done drain the fish on a dish, strain the stuck through a sieve, skim off its fat, and thicken it with a few bits of kneaded butter (No. 579), then pour it over the slices of sheepshead and serve.

(1259). Sheepshead A La Buena Vista (Sheepshead A La Buena Vista)

Put a well cleansed sheepshead into the fish kettle and cook it in mirepoix stock (No. 419); when the fish is done, dress and garnish around with sauted shrimp and the soft part of some oysters. The sauce to accompany this is made with bechamel (No. 409) mixed with a tomato puree (No. 730), seasoned with salt, cayenne pepper, and lemon juice; strain this sauce and add to it a few blanched tarragon leaves, pour half of this over the fish and garnishing. Place around some fried porgy paupiettcs (No. 1230), and potato cakes (No. 2778). Serve the remainder of the sauce in a sauce tureen.

(1260). Sheepshead A La Meissonier (Sheepshead A La Meissonier)

Blanch separately one ounce of parsley root, one ounce of celery knob root, two ounces of mushrooms, two ounces of the white of leeks, all cut in fine strips, and minced onions, also blanched separately. Put three ounces of butter into a saucepan on the fire, and when hot place therein the onions, leeks, mushroom, parsley and celery roots, and fry without browning. Moisten with white wine and fish stock (No. 417). Lift the fillets from the fish, pare them neatly, and lay them in a deep buttered dish, the skin part downward; pour over the prepared stock, and cover over with another dish, then cook in the oven for fifteen to twenty minutes. Put into a saucepan, one pint of veloute (No. 415), boil, and reduce it with the stock to the consistency of a light sauce, add the vegetables, dress the fish, pour the sauce and the roots over, and bestrew the whole with very green, chopped parsley.