Porgies with Chablis Wine

Prepare enough court bouillon (No. 39) with white Chablis wine to cover the fish; range some well cleansed fish on the grate of a fish kettle, boil the court bouillon in the kettle, and replace the grate containing the fish into the boiling liquid. Give a few boils, then remove to the side of the range, keeping the kettle covered for a few minutes; when the fish is cooked, drain it off and dress it on a napkin laid over a long dish; surround it with sprigs of parsley. Drain the broth, skim off the fat, reduce, and thicken it with small pieces of kneaded butter (No. 579); boil it once or twice, then remove, and finish with a few pats of fresh butter, chopped parsley, and lemon juice.