Fresh Mackerel, Bonnefoy—Fillets

Cut off the head and thin tail part of three or four fresh and clean mackerel; detach the fillets, season, roll in flour and cook them in clarified butter, turning them when done over on one side. Put into a small saucepan one gill of melted glaze (No. 399) and four to five spoonfuls of thickened tomato sauce (No. 549) and a teaspoonful of chopped shallot cooked in butter; let the sauce boil, then remove it to one side to finish with butter, chopped parsley and lemon juice. Drain the fillets, dress them on a dish and cover with the sauce; serve at the same time small potato balls plainly cooked in salted water and steamed for five or six minutes.