Sheepshead with Thickened Court Bouillon

Clean well a very fresh sheepshead weighing about six pounds, and place it on a grate of a fish kettle; pour over just sufficient court bouillon (No. 38) to cover. Set the fish kettle on the fire and let the liquid come to a boil while skimming, then remove it at once to the side of the range to keep quivering without boiling for half an hour. Melt some butter in a pan, add to it a finely chopped shallot and fry it colorless, also eight ounces of minced mushrooms; moisten with some of the court bouillon and let reduce. Lay the sheepshead on a buttered dish; season with salt and mignonette and pour the sauce over; cover with another dish and finish cooking in the oven for fifteen to twenty minutes. Just when ready to serve, dress the fish, reduce the stock and thicken it with some veloute sauce (No. 415) and a little tomato sauce (No. 549); pour it over the fish after removing the skin from both ends. This sauce should be rather light than otherwise. Sprinkle chopped parsley over all.