Bluefish in Papers

Fry colorless in butter one ounce of shallots and the same quantity of mushrooms and half as many truffles as mushrooms, chopping each one finely and separately; moisten with a half-glaze sauce (No. 413), and some gravy, then reduce this sauce, add to it a little chopped parsley and let get partially cold. Oil some pieces of paper cut heart-shaped; pour some of the sauce on one of their sides, lay the fish on top with more sauce over and fold the paper in such a manner that it thoroughly encloses the fish, and is air tight, range the papers on a serving dish, sprinkle over a little oil, and set it into a hot oven and when they swell and are of a fine color send them to the table at once.