Pike Perch or Wall Eyed Pike a la Royal

Raise the fillets from the fish; season, and fold in two; trim them the size and shape of medium chicken fillets, then range them in a buttered sautoir; besprinkle with butter and white wine, and place it in the oven covered over with buttered paper; when done, reduce some veloute sauce (No. 415), to which has been added the stock; work up with butter, and reserve a third of this; to the other two-thirds add truffles, lobster and mushrooms, all finely shredded; stick a frill favor (No. 10) into the top of each fillet, dress crown-shaped, and pour the garnishing in the center, serve the reserved sauce in a separate sauce-boat.