Striped Bass a la Laguipierre

Lift off the fillets from several bass, three-quarters of a pound each; suppress the skin and beat them down with the handle of a knife, fold them in two in the center, and trim them half heart-shaped, then lay them in a buttered sautoir and moisten with a good court bouillon (No. 38). Prepare small pike quenelles (No. 90), some oysters or mussels and mushrooms; have a veloute sauce (No. 415), reduced with some of the court bouillon and thickened with egg-yolks and cream; strain through a sieve and keep half of it aside; to the other half add the quenelles, mushrooms and oysters. Dress the well-drained fish crown-shaped, fill the center with the stew, and cover the fish with half of the remaining sauce, sending the other half to the table in a sauce-boat. Do not garnish the fish with potatoes, when the sauce is poured over it, serve them separately.