Kingfish a la Sultana

Lift off the fillets and remove the skin, pare them to the shape of a half heart, season with salt and cover one side with fish quenelle forcemeat (No. 90); range them in a buttered sautoir, the pointed end toward the center of the pan. On the round end place a crescent made of the red meat found in the lobster claws having it an eighth of an inch in thickness; between the pointed end of the fillet and the crescent imitate a rosette with five halved pistachios. Moisten with a little court bouillon (No. 38), cover over with a buttered paper and place to cook in a slack oven. When done, dress them flat in a circle and fill the center with a garnishing composed of truffles, mushrooms and escalops of lobster mingled with some lean espagnole sauce (No. 416) made with Madeira, reduced properly and thickened; finish with fresh butter. At the tip of each fillet attach a fancy favor frill (No. 10) and serve with a separate sauce-boat of the same sauce.