Striped Bass a la Maintenon

Procure small bass weighing from four to six ounces; cleanse and wash them well; wipe dry and remove the skin on each side; season with salt and coat over with butter; wrap them up in heavy oiled paper, then broil them for fifteen or twenty minutes; unwrap and dress them on a dish; glaze over with lobster butter (No. 580), and surround with oyster bellies and pike quenelles (No. 734). Cover these garnishings with lobster sauce (No. 488), and serve at the same time a separate bowl of the sauce.