Black Bass a la Narragansett

Cut the bass through its entire length in two; suppress the fillet skin and remove the back bone; divide each fillet in two lengthwise pieces, then into slices, half an inch thick; have twelve of these paring them all into half-hearts; range them in a well buttered sautoir, one beside the other, moistening to their height with a mirepoix stock (No. 419). Cover over with a sheet of buttered paper, and set this into a slow oven to cook, then transfer the fillets on a dish, and strain the broth over the fillets; when cold remove them entirely from what now should be a jelly; reduce some veloute sauce (No. 415) with this jelly and mushroom essence (No. 392); when reduced quite thick, add chopped mushrooms and fine herbs and set it aside to get partially cold; cover the entire fillets with this, leave them until perfectly cold, then pare nicely and dip in beaten eggs, roll in bread crumbs and fry to a fine color in clarified butter; dress crown shaped on a folded napkin with fried parsley in the center and quartered lemon around. Serve a separate sauce-boat of the following sauce: Chop up one shallot, fry it in butter, add to it twelve small finely minced clams without any liquor, and moisten with a pint of unsalted bechamel (No. 409). Season to taste; when ready to serve thicken with egg-yolks and cream, incorporating a good sized piece of fresh butter, lemon juice and chopped parsley.