Spotted Fish, with Court Bouillon, Calcutta

Cut in medium size Julienne four ounces of the red part of a carrot, and half as much celery root; cut up as many mushrooms as there is celery, but keep them aside; blanch the carrots and celery separately, and when done, drain, and lay them in a saucepan to cook in a little broth, (No. 194a) letting it fall to a glaze several times and eventually mix in the cut up mushrooms. Lay well cleaned fish in a narrow fish kettle, cover with partially cold fish court bouillon and white wine (No. 39) heat this to boiling degree, then set it on one side to keep the liquid quivering for twenty to thirty minutes, according to the size of the fish. Strain the liquid through a sieve, skim off the fat, and reduce it to a half-glaze, thickening it with Indian curry sauce (No. 456), boil it up once or twice; dress the fish on a dish, surround it with the vegetables and cover with a part of the sauce, serving the remainder separately.