Buffalo Fish, Cream Sauce

Cut off the head and thin parts of the tails from three Buffalo fish; scale, drain, suppress the gills, wash and dry, raise the fillets and lay them in a buttered sautoir, moistening with a white wine mirepoix stock (No. 419), and let cook for fifteen to twenty minutes; drain off the fish and strain the stock. Prepare a good bechamel with cream (No. 411) and add to it a part of the strained fish broth; strain the whole and put it on to reduce, incorporating gradually into it some mushroom broth and fresh cream. Pour this sauce over the fish fillets and let them simmer in it for fifteen minutes on a very slow fire. Dress the fish and pour over a cream sauce (No. 454).