Kingfish a la Montgolfier

Have six fine kingfish weighing half a pound each; lift off the fillets, skin, and from two fillets cut ten long small slices; make five or six incisions crosswise on them, and fill them in with slices of truffles; turn these fillets round into crowns and range them on a buttered baking sheet, cover over with a heavy piece of buttered paper, then moisten with a little court bouillon (No. 38). Pare the other fillets of kingfish into half hearts after having folded them in two across, macerate with salt, pepper and lemon juice for half an hour, drain and lay them in a buttered sautoir garnished with chopped mushrooms, shallots and onions; moisten with white wine and mushroom liquor, then cook slowly in the oven; drain off the liquid, reduce and incorporate into it two gills of veloute sauce (No. 415). Besprinkle the bottom of an oval shaped buttered baking dish with chopped truffles, lay the cooked fillets on top, surround them with medium sized fresh mushrooms heads previously peeled and cooked in a little water, salt, butter and lemon juice; pour the sauce over, bestrew with bread-crumbs, grated parmesan and melted butter and color slightly. Place the small prepared truffled slices in the oven and when done use them to garnish the whole fillets, ranging between each one a trussed crawfish.