Angel Fish a la Bahama

Prepare a wine court bouillon (No. 39), dress an angel or moon fish, tying down the head. Place this fish on a fish kettle grate; just cover it with the cold court bouillon, and allow the liquid to come to a boil, then set it on one side of the range; cover the top with a buttered paper and let cook without boiling; the time it will take depends entirely upon the size of the fish; if it weighs six to eight pounds, it will certainly take from one hour to one hour and a quarter. When finished, drain, and slide it on a dish; surround with clusters of cooked shrimps and cooked mushrooms and cover the garnishing with a lean veloute sauce (No. 416) with white wine, the court bouillon and two cloves of garlic added; reduce this to the consistency of a sauce, then take out the garlic and add some powdered sweet Spanish peppers and curry; serve the remainder of the sauce separately.