Red Snapper a la Crequy

Serve the fillets taken from a fish either whole, or else divided into quarter pound pieces; cook them in a mirepoix (No. 419), moistened with Madeira wine; when cooked reduce this to half, adding its equivalent of espagnole sauce (No. 414). Continue to reduce, incorporating into the sauce some lobster butter (No. 580), a pinch of cayenne, and lemon juice. Prepare a garnishing of gherkins, carrots, quenelles, and truffles, the carrots to be cut in half inch balls blanched and cooked in white broth, the quenelles made with a coffeespoon (No. 155) and poached, and the gherkins cut olive-shaped, and the truffles, cut in the shape of cloves of garlic and heated with a little glaze (No. 402) and Madeira. Dress the fish in the center of a dish, and surround with the garnishings arranged in groups; pour some sauce over, and serve the rest separately.