Take a few mushrooms, onions, carrots sliced, parsley,
 a sprig of thyme, a bay-leaf, two ounces of ham, two cloves,
a blade of mace, and peppercorns; pass the whole over
the fire with a little butter. When it becomes clear, add
a tablespoonful of flour, stir it well over the fire a few
minutes, and add good consommé (p. 77) to bring it to
the consistence of cream; with this put half a bottle of
sherry or Madeira. Let the whole simmer until the roots
are done; skim it well, and strain it over whatever fish
you have occasion to dress. When the fish is done, take
it carefully up with a slice, drain it, and put the sauce
into a stew-pan; boil it, and skim off the fat. The moisture
from the fish will thin your sauce ; you will, therefore,
reduce it by boiling. Add a little flour and butter kneaded ;
finish with a little anchovy butter, lemon-juice, and cayenne,
and mask the fish with it.
 
 

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