Flounders a la Jules Janin

Remove the fillets from the flounders, from these remove the black skin, season, cover with a quenelle forcemeat (No. 90), pare, and fold them in two; lay these fillets on a buttered dish, moisten with white wine, pour over some butter, and set the dish in the oven. When they are done drain them into a sautoir, straining the liquid; reduce this with an espagnole sauce (No. 414) and Madeira; garnish the fish ranged in a circle with oysters, sliced truffles, and crawfish tails. Butter the sauce, pass it through a tammy, and pour it over the whole.