Sheepshead a la Buena Vista

Put a well cleansed sheepshead into the fish kettle and cook it in mirepoix stock (No. 419); when the fish is done, dress and garnish around with sauted shrimp and the soft part of some oysters. The sauce to accompany this is made with bechamel (No. 409) mixed with a tomato puree (No. 730), seasoned with salt, cayenne pepper, and lemon juice; strain this sauce and add to it a few blanched tarragon leaves, pour half of this over the fish and garnishing. Place around some fried porgy paupiettes (No. 1230), and potato cakes (No. 2778). Serve the remainder of the sauce in a sauce tureen.