Striped Bass with Fine Herbs

Pare some boneless and skinless fillets of bass in the shape of half hearts; put them in a sautoir after buttering it well, and moisten them with wine and mushroom liquor; cover and put to cook in a slack oven; drain off the liquid, pour it into a sauteing pan with as much veloute sauce (No. 415); reduce well and finish by incorporating a large piece of butter and some lemon juice; taste to judge of its seasoning and add more accordingly. Strain this sauce through a tammy (No. 159), add some chopped blanched parsley and dress the fish in a circle or a straight row, then cover with the sauce and serve immediately.