Flounders a la Dieppoise

Season and fold in two the fillets removed from the flounders; place them in a buttered sautoir, laying on each one a small piece of butter; garnish the pointed ones with a crawfish claw, removing the small claw tip, and put them to cook in a slack oven, basting frequently until done. Squeeze the juice of a lemon into a buttered allemande sauce (No. 407); range the fish crown-shaped on a dish and fill up the middle either with oysters or mussels after cutting off the feet, also small channeled mushroom heads (No. 118); strain the sauce and pour it over the whole.