Halibut a la Richmond

Butter the inside of a dish that can be placed in the oven, lay on it the halibut fillets after suppressing the skin, but leaving the fillets whole; season with salt, pepper and onions and place small pieces of butter on top; let cook in the oven for twenty to thirty minutes, basting frequently, then drain off the liquid and reduce with an equal quantity of veloute sauce (No. 415), thickening it at the last moment with lobster butter (No. 580); garnish around the fish with shelled shrimp tails and cover over with half of the sauce, serving the remainder in a separate sauce-boat. Range neatly on top sliced truffles warmed in Madeira wine and fish glaze (No. 399).