Bluefish, Havanese Style

Clean a bluefish weighing six pounds; wash and wipe it nicely; raise the fillets, suppress the skin and pare them half heart shaped. Put some clarified butter into a sautoir on a brisk fire and when hot, lay in the pieces of fish; saute, then drain and dry them, afterward dress them crown shaped on a baking dish. Have already prepared a good tomato sauce made from peeled tomatoes cut into five-eighths inch squares, minced mushrooms and four ounces of onions cut into three sixteenth inch pieces; half a pound of sweet peppers, half a pint of espagnole sauce (No. 414), two pints of fish broth (No. 195); reduce the whole properly and cover the fish thickly with this preparation, then set it into the oven and serve after a few moments, dredging over some chopped up parsley.