Flounders, Provencal Style

First lift off the fillets from the flounders, and season them with salt, pepper, and nutmeg, beat to flatten with the handle of a knife, then fold in two; trim the pointed edge of each with a crawfish claw, after removing the movable small end attached to it; range the fillets in a buttered sautoir, moisten with mushroom liquor and white wine, seasoning with salt and pepper; cover over with buttered paper, and leave to cook. Reduce some provencale sauce (No. 529), prepared with veloute sauce (No. 415) and the fish stock, and when well reduced incorporate in a small piece of maitre-d'hotel butter (No. 581). Dress the fillets either in a circle or a straight row, and cover over with a part of the prepared sauce. Decorate every one of the claws with a fancy frill, and serve with the remainder of the sauce separately. The fish can be surrounded by small stuffed halved tomatoes (No. 2835).