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Red Snapper, Hunter Style

Neatly trim and bone a three-pound piece very fresh red snapper, season with a teaspoon salt and a half teaspoon pepper. Finely chop six very small sound shallots, place in a frying pan with a half ounce of butter, and gently brown three minutes. Arrange fish on top, pour in a gill white wine, two branches parsley and juice of half a lemon; let reduce on fire until the liquor is nearly evaporated, add six sliced canned mushrooms, one gill demi-glace and a half gill tomato sauce. Cover fish with lightly buttered paper, boil for five minutes, then set in oven twenty-five minutes. Remove, dress fish on a hot dish, remove parsley, pour sauce and sprinkle a little finely chopped parsley over and serve.