Pompano a la Toulouse

Split the fish through the middle at both ends through their entire length; braise these in a mirepoix stock with white wine (No. 39), and when the fish is done, drain the stock, and reduce it with the same quantity of veloute sauce (No. 415); thicken it with egg-yolks, and fresh butter, and put it on the back of the fire to keep it near the boiling point, then strain it through a tammy. Dress the fish, garnish around with mushrooms, truffles, fish quenelles, crawfish tails, or else shrimps. Cover the garnishing with the sauce, and lay on top small breaded smelts fried in oil, or these may be replaced by gudgeons or thin slices of perch fillets, place around a border of crusts of bread, buttered and browned in the oven.