Red Snapper a la Mobile (red Snapper a la Mobile

Pare the fillets lifted from a fish, suppress the skin, and cut them up into half heart-shaped pieces; make an incision on one side, and fill this with a forcemeat prepared as follows: Fry colorless in butter some shallots, mushrooms, chives, and parsley; add to it a tomato puree (No. 730), season with salt, pepper, and nutmeg, and mix in a little bechamel sauce (No. 409). Lay the fish on a buttered dish, and cover with a Chivry sauce (No. 449).