Kingfish a la Bateliere

Cut a half pound kingfish crosswise into two pieces; range them in a low saucepan moistening with red wine; season with salt, pepper, cloves, garlic, mushroom parings, and add one gill of brandy, pouring it slowly over the other ingredients, set it on the fire and throw in some small onions fried and previously blanched; leave them in for ten minutes on a hot fire. Dress the fish and garnish the intersections with the small onions, strain the sauce through a tammy, add to it butter, and pour it over all; surround with heart-shaped croutons of bread fried in butter and crawfish.

Some kingfish weigh as much as three pounds.