Spanish Mackerel with Crawfish—Fillets

Lift up the fillets from six small and very ?? mackerel, season and cover the surfaces of the cut sides with a layer of pike forcemeat (No. 90), and fine herbs finished with a piece of red butter (No. 573); flatten the surfaces with the blade of a knife, range them as fast as they are done one beside the other on a well buttered baking pan, dredging fine, herbs on top; put them to cook in a moderate oven from ten to twelve minutes, basting them over with butter; remove and dress them on a dish, cover over with a little veloute sauce (No. 1145) reduced with crawfish broth and finished with red butter (No. 573), and lemon-juice. Rang a cluster of crawfish tails at each end of the dish and serve the remainder of the sauce separately.