Blackfish a la Villaret

Cook a whole blackfish in a mirepoix stock with white wine (No. 419), drain the stock after the fish is done, strain, and reduce it with the same quantity of veloute sauce (No. 415), adding chopped up shallots; thicken the sauce with raw egg-yolks, cream, fresh butter, and fish glaze (No. 399); strain it again through a tammy and finish with chopped parsley. Range the fish on a dish, garnish around with potato croquettes (No. 2782), and branches of parsley, sending the sauce to the table in a separate sauce-boat.