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Sheepshead, Chambord

Procure a very fresh three-pound sheepshead; scale, wipe dry and neatly trim. Lay the fish in a large sautoire. Season with a tablespoon salt, half teaspoon white pepper and one saltspoon Spanish saffron. Moisten with one gill claret, one gill tomato sauce and half pint demi-glace. Cover the fish with a buttered paper. Set the pan on the fire and let boil for ten minutes; then place the pan in the oven and bake for ten minutes. Draw the pan to the oven door, remove the paper and add to the pan six whole fresh shrimp, six heads small fresh mushrooms, twelve small fresh scallops, six large freshly opened oysters and six very thin slices truffles. Cover the fish with the paper again, put the pan back in the oven and bake for fifteen minutes more. Remove from the oven, lift the fish with two skimmers and dress on a large hot dish. Set the pan on the fire, boil the gravy for ten minutes, add half ounce good butter, stir with a wooden spoon until the butter is melted and pour the whole over the fish. Sprinkle a teaspoon chopped parsley over. Arrange six heart-shaped bread croutons around the dish and send to the table.