Striped Bass a la Rouennaise

Dress the fish and put it into a fish kettle, moistening with a mirepoix (No. 419), and white wine, adding to it a few branches of parsley; when the fish is done, drain the stock, and reduce it; mingle it with a Normande sauce (No. 509), finished with lobster butter (No. 580). Dish up the fish and garnish around with blanched oysters, mushroom heads, and pike quenelles (No. 90), molded with a teaspoon (No. 155), the whole arranged in clusters. Cover over with half of the sauce, and serve the remainder in a sauce-boat. Besides these garnishings an outside row of trussed crawfish should be added.