Striped Bass a la Whitney

Remove the fillets from a striped bass; lift off the skin and pare them half heart-shaped; lay them in a buttered sautoir, season with salt, red pepper, and finely chopped shallots; moisten exactly to their height with a court bouillon and white wine (No. 39); cover with buttered paper, then set it on the fire to cook slowly for twenty-five minutes; drain the liquid from the fish, and reduce it with as much veloute sauce (No. 415) to the consistency of a light sauce, thickening with raw egg-yolks and cream, incorporating also into it a piece of fresh butter. Pare the fillets, dress them crown shaped and garnish the center with lobster escalops, minced truffles and mushrooms. Cover the whole with two-thirds of the sauce, sending the rest to the table in a separate sauce-boat.