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Truffles, Parsley, Mushrooms, and Fish Forcemeat

Clean and wash the fish; dry them well and lay them in a sauté-pan with the teaspoonful each of chopped parsley, onions and mushrooms, the sherry and salad oil; season with pepper and salt, and moisten them with the white stock; cover the mullets with a buttered paper, and cook them in a moderate oven for ten minutes. When done take the fish out of the sauté-pan and keep them warm. Skim the oily substance from the sauce in the sauté-pan; put it on the fire with the brown sauce, anchovy essence and sugar, let it boil for a few minutes, and pass it through a hair sieve. Lay the mullets on a dish and pour this sauce round them. Decorate them with Spanish olives, stuffed with fish forcemeat and chopped mushrooms and truffles. The remainder of the sauce can be handed with the fish.