Sea Bass a la Villeroi

Remove the fillets, bones, and skin from a sea bass; pare the fillets into half-heart shapes and season each piece with salt and pepper; saute these in butter with lemon juice, and take them out singly to place on a baking sheet; set a light weight on top; when cold pare them exactly alike and cover over with a well reduced allemande sauce (No. 407) and a little jelly, into which has been added finely chopped mushrooms and parsley; let get very cold, then bread-crumb them by rolling them first in bread-crumbs, afterward in beaten eggs, and once more in the bread-crumbs; smooth the surfaces with the blade of a knife, and lay them at the bottom of a wire basket; plunge it in very hot frying fat, taking them out when a fine color; dress on napkins and serve with fried parsley as a garnishing.