Red Snapper a la Cherot

Raise the fillets from the fish, pare them into half hearts, lard half of them with anchovies, and the other half with lardons of eel; put them in a buttered sautoir and moisten to their height with a mirepoix stock (No. 419) and champagne wine; baste frequently, and when the fish is done, drain it off and reduce the stock. Fry a finely chopped onion in butter, dilute it with the stock and a tomato puree (No. 730), boil, despumate, and just when ready to serve work in a piece of fresh butter, a little sugar, and some chopped parsley. Dress the fish crown-shaped, pour some of the sauce over and garnish the center with some villeroi quenelles; serve the rest of the sauce separate.