Grouper a la Franklyn

A fish of the perch family of the genus Serranus. Raise the two fillets of the fish on each side of the main bone, remove the skin; cut the meat up into bias half inch slices, paring them oval shaped; put into a vessel to season with salt, pepper, thyme, bay leaf, sliced onions, lemon juice and oil; one hour after range these escalops in a sautoir with their marinade; moisten with broth and mushroom liquor and allow the whole to cook slowly. When done strain the stock and reduce half of it with a lean financiere sauce (No. 464). When ready to serve incorporate into it a piece of fresh butter, reduce the rest of the stock to a glaze, glaze the dressed escalops, using a brush for the purpose after adding to it some lobster coral butter (No. 580), pour a little of the sauce around the fish and serve the rest of it separately.