Bluefish a la Barnave

Select very small bluefish weighing half a pound; clean, wash, and wipe them dry. Fill the insides with a pike quenelle forcemeat (No. 90), into which has been mixed a quarter of the same quantity of cooked fine herbs (No. 385). Range the fish on a buttered baking dish, sprinkle over some butter and cook in a moderate oven; when done dress them on a mushroom puree (No. 722), and serve a separate barnave sauce (No. 431), at the same time as the fish.