No. 360 Tench à la Beyrout.
Stew the fish exactly as above, dress them without a napkin, and pour a sauce Beyrout (No. 64) over them.
No. 361 Tench à la Poulette.
Stew the fish as before, only use bucellas instead of port wine; then peel thirty button onions, pass them in a stewpan (over a fire) with a little powdered sugar and butter till they are covered with a white glaze; then add two glasses of bucellas wine, boil it three minutes; then put twenty tablespoonfuls of white sauce, and ten of the stock from the fish in with it, and let it simmer on the corner of the fire till the onions are quite done, keeping it well skimmed; then season with a little pepper, salt, and sugar, and add twenty muscles (blanched), a little chopped parsley, and a tablespoonful of lemon-juice; take it off the fire, stir in four tablespoonfuls of liaison, and pour over the fish; serve very hot. The sauce requires to be thick enough to well cover the fish.