Bluefish à l' Icarienne.

cale and score two pounds of bluefish, place it on a well-buttered baking-dish, moistening with three tablespoonfuls of mushroom liquor and half a glassful of white wine. Season with half a pinch of salt and a third of a pinch of pepper, then cover with a buttered paper, and put to cook in a moderately heated oven for fifteen minutes; lift it out, lay it on a dish, and put the gravy into a stewpan, adding three tablespoonfuls of tomato sauce and half an ounce of finely minced, cooked, smoked beef-tongue. Boil for two minutes again, and throw the whole-over the fish when serving. Garnish with six small, cooked crawfish, if any on hand.

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