Striped Bass a la Conti

Lift the fillets of bass; suppress the skin and trim them into half inch thick slices, paring them into half-hearts, two inches by two and a half; season. Cut also from the fish small strips three inches long, and three-quarters of an inch wide, sloping the ends down to points; make five or six bias incisions through half their thickness and fill each one with a slice of very green pickled gherkin; lay these strips on the largest end of the fillet, shaping them like a horseshoe, and place the fillets in a buttered sautoir; moisten with a good white wine court-bouillon (No. 39), and cover over with a sheet of strong buttered paper; bring the liquid to a boil and finish cooking in a slow oven for ten to fifteen minutes. Dress and garnish with three-quarters of an inch ball-shaped potato croquettes (No. 2782), strain the broth and reduce it to the consistency of a glaze, finishing the sauce with a good sized piece of butter, stirring it in with a wire whisk, also the juice of a lemon and chopped parsley.