Spotted Fish, Mussel Sauce-Whole

Spotted fish weighing from three to five pounds are usually excellent. Empty, scale and tie down the heads; cooks them in a plain court bouillon (No. 38), and at the first boil, remove the kettle on one side to allow the liquid to bubble only for thirty to forty-five minutes. Drain out the fish, dress it on a napkin, surround with parsley, also balls of boiled potatoes three-quarter inch in diameter and Villeroi mussels (No. 698), also a sauce-boat of normande sauce (No. 509). The fish can also be cut in pieces, simply cooked in a wine court bouillon (No. 39) and served the same as above.