Flounders a la Joinville

Remove the fillets and the skin on one side; flatten with the handle of a knife and season; cover this side with a fish forcemeat (No. 76) with raw fine herbs, and fold in two; pare and range in a buttered sautoir and stick into each tip a crawfish claw without the smallest end claw; pour over some white wine and a small bit of butter on the top of each fillet; cook in a slack oven, being careful to baste several times while cooking, and as soon as the fish is done, drain them off, dress in a circle and reduce the liquid, adding to it an allemande sauce (No. 407), thickened with shrimp butter (No. 586). Fill the center of the circle made of the fish with a salpicon of shrimp tails and truffles cut in dice; cover the whole (except the crawfish claws) with the sauce and garnish each claw with a paper frill, then serve.