Sheepshead a la Bechamel

Cook two pounds of peeled mushroom heads with butter and lemon juice, then cut them up into transverse slices. Butter a border mold (Fig. 139) either oval or round according to the shape of the dish it is intended for; bestrew the inside with bread-crumbs and fill in the empty space with duchess potato preparation (No. 2785); press down the potatoes well, butter over with a brush, then set it on a baking sheet to brown nicely in the oven. Cut a six-pound sheepshcad into square pieces, cook them in salted water, and as soon as done, drain; shred the fish suppressing all the bones, skin, etc., and put it into a sautoir; pour over some good, reduced, thick bechamel (No. 409), raw cream and mushroom broth, adding butter piece by piece after it is taken from the fire. Invert the border on a dish--garnish the center with the shredded sheepshead alternating with layers of the sliced mushrooms; pour over a little of the sauce and shape it into a dome; cover the summit with a layer of Mornay sauce (No. 504), smooth nicely, then besprinkle with grated parmesan and melted butter, glaze in a very hot oven or else a gas salamander (Fig. 123). Decorate the dome with four or six trussed crawfish and serve separately a reduced bechamel sauce (No. 409) finished with red butter (No. 580).