Striped Bass a la Long Branch

After the bass has been dressed and cleaned remove the fillets and meats adhering to the skin, trimming them into half inch thick slices shaped like half-hearts, three and a half inches by two; place on a baking sheet, cover with buttered paper, and poach them in butter and a court bouillon (No. 38); let get slightly cold under the pressure of a weight; drain and pare them again. Prepare a good essence (No. 388), with the heads and bones of the fish; skim off the fat and strain, then slowly incorporate into it one quart of reduced veloute (No. 415); add a little oyster liquor and mushroom essence (No. 392), and when the sauce is properly reduced and of a sufficient succulence, thicken it with egg-yolks and finish with a piece of crawfish butter (No. 573); when partly cold cover the fillets with a thick layer of this sauce, and set them aside to get cold. Dip each piece of fish into beaten eggs, bread-crumbs, and fry of a good color in clarified butter, drain and dress on folded napkins.