Scale thoroughly, salt and pepper inside and out, and lay upon ice, wrapped in a clean cloth overnight. When ready to cook cut up the celery or parsley root, or both, onions, carrot, and let this come to a boil in about one quart of water, then lay in the fish, whole or in pieces; let the water almost cover the fish; add butter and tomatoes; let the fish boil half an hour, turning it occasionally. Try it by taking hold of the fins, if they come out readily, the fish is done. Take it up carefully; lay on a large platter and strain the sauce; let it boil, thicken it with the well-beaten yolks, adding the sauce gradually to the eggs and stirring constantly. Garnish the fish with chopped parsley, letting a quantity mix with the sauce.
Redsnapper is also very good fried.