Black Bass Aiguillettes with Oyster Crabs

Pare twelve fillets of black bass free of skin, shaping into aiguillettes; season with salt and pepper, then put them into a sautoir, and moisten with fish stock (No. 195) and the oyster crab broth; cook in a slow oven, basting them frequently while they are cooking, then drain off the liquid and reduce it with the same quantity of veloute sauce (No. 415). Just when prepared to serve, incorporate into it a good sized piece of butter, then strain through a tammy. Put the oyster crabs into a sautoir with a little white wine, set it on the fire, and at the first boil drain them well. Dress the fish in two straight rows on a long dish; set the oyster crabs between these two rows, and cover the whole with half of the sauce, serving the other half separately.