Kingfish a la Bordelaise

Raise the fillets from each side of the large inside bone; remove the skin, pare nicely and season. Bestrew a buttered baking dish with chopped up raw shallots, mushrooms and a little garlic; fold the fillets over and trim them pointed on one end; lay them in the dish and moisten with wine court-bouillon (No. 39), let cook slowly in the oven for fifteen to twenty minutes, then drain, strain off the liquid, skin off the fat and reduce to a half-glaze, incorporating into it two gills of reduced veloute sauce (No. 415), and a few spoonfuls of mushroon broth. Dress the fish either in a straight row or a circle and cover with the well-reduced sauce, garnishing around with trussed crawfish prepared a la Bordelaise (No. 1008).