Poaching is a very delicate form of cookery. It does not mean boiling, cut rather keeping the liquid just below the boiling point, so that it seems to shiver rather than bubble. If you cook the fish faster than this it is apt to fall apart, so keep the heat as low as possible. The poacher or roaster will probably stretch across 2 burners. Do not overcook the fish - a common occurrence.

4-5 lb. whole red snapper
1/4 c. chopped shallots
1 stalk celery with leaves, cut up
1 carrot, cut up
1 bunch parsley
1 tbsp. salt
4 c. water
2 1/2 c. rose wine
2 lemons, cut in wedges

Combine shallots, celery, carrots, 4 sprigs of parsley, salt and water in a saucepan. Bring to a boil, reduce heat and simmer uncovered for 20 minutes. Strain through a double thickness of cheesecloth and discard vegetables. Pour this stock, or court bouillon as it is properly called, into a fish poacher or large roasting pan. Add the rose. Wash the fish inside and out with cold running water. Pat it dry with a paper towel. Place the fish on a rack and put it into the pan. If you're using a roaster and don't have a rack, wrap cheesecloth around the fish first, leaving long ends to act as tabs to help with lifting it. If the fish is not at least half covered by the bouillon, and this varies with the size of pan you use, add up to 1 cup of extra water. Bring stock just to the boil, cover and poach over lowest heat for 45 minutes or just until the fish flakes easily with a fork. Carefully lift the rack with the fish on it from the pan. Drain well. (Strain the bouillon and save it for soups or aspics.)

Place the fish on a platter and garnish it with lemon wedges and the rest of the parsley. Serve it with hollandaise sauce and with small new potatoes boiled in their jackets.

Bring 1 inch of water to a brisk boil in a large saucepan, add the beans and 1 teaspoon of the salt. Boil uncovered for 5 minutes. Cover and simmer for 10 minutes or just until the beans are tender.

Meanwhile combine oil, lemon juice, remaining teaspoon salt, mustard, pepper and cayenne. When the beans are cooked, drain them and put them in a bowl. Pour the dressing over the hot beans. Mix lightly. Let cool. Cover and marinate in the refrigerate for at least 2 hours.

To serve, drain beans and arrange them in neat bundles on salad plates. Garnish with sieved egg yolk and capers.