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Red Snapper, Demi-Deuil

Procure a three-pound piece fresh red snapper, bone it, trim and neatly wipe. Place it in a sautoire, season with a teaspoon salt and two saltspoons paprika, moisten with a half gill white wine and one gill water; add two branches parsley. Cover the fish with a lightly buttered paper, boil for five minutes, and place in the oven for twenty minutes. Remove, dress on a hot dish and keep warm.

Mix in a saucepan one tablespoon butter with one and a half tablespoons flour; heat for half minute, then strain the fish gravy into this; add half gill cream and a tablespoon sherry; mix well. Cut into julienne strips four heads canned mushrooms, half ounce smoked beef tongue, one very small truffle, and add to the sauce. Mix a little; boil for five minutes. Dilute an egg yolk with a tablespoon cream, add to the sauce, continually mixing while adding. Pour the sauce over the fish and serve.