1436 | Fillet of Bluefish à la Vénitienne.
—Procure a fine, fresh, medium-sized bluefish, from two and a half to three pounds, thoroughly remove the entrails, cut the head off, split in half right down the backbone, remove the spine, cut each half into three equal pieces, triangular shape, neatly pare the edges. Place the fillets in a well-buttered baking-pan. Season with a tablespoonful of salt and a teaspoonful of pepper; pour a glassful of white wine over all, and let marinate until further action. Place in a saucepan the parings of the fish, as well as the back-bone; cut it into three pieces, suppressing the head; place the pan on the hot range, pour in a glass of white wine, and a quart of cold white broth (No. 99), let it come to a boil, and then immediately skim it; add now one sprig of thyme, a very small bay-leaf, one branch of parsley, one medium-sized, sound, sliced onion, and one small sliced carrot; then let slowly simmer for fifteen minutes.
Place in a small saucepan one tablespoonful of butter, and two of flour, thoroughly mix on the range for seven minutes, or until it obtains a good golden color. Strain the fish-broth into a bowl, then gradually add it to the roux (flour), continually stirring meanwhile; add to this half a gill of tomato sauce, let all cook for ten minutes, skim it once in a while. Add twelve sound whole mushrooms; leave on the corner of the range till further action. Now place the fillets in the hot oven to bake for ten minutes. Remove from out the oven, carefully dress them on a hot dish in star shape. Remove the mushrooms from the sauce with a skimmer, place them right in the centre of the fillets, pour the sauce over all, so as to completely cover the fillets, and serve.