Bonito or Tunny Fish a la Godivier

Raise the fillets from a young bonito or tunny fish after having washed and cleansed it well; place it in a buttered sautoir and moisten to its height with a mirepoix stock (No. 419). Cover with heavy buttered paper, let boil, and finish cooking in a slack oven. Fry one shallot in butter, dilute it with some of the fish stock and the same quantity of espagnole sauce (No. 414); after the sauce is well reduced mix in with it a little tomato sauce (No. 549), a little crushed garlic and some chopped parsley. Dress the bonito, lift off its skin and pour the sauce over.