Pompano a la Macedoine

Have several fresh fish; lift off the fillets, suppress the skin and cut them into thin slices; lay these in a buttered sautoir one beside the other, and season with salt, pepper and nutmeg; when they are cooked set them under a weight to get cold, mask over with a well reduced allemande sauce (No. 407), into which has been stirred some mushroom puree (No. 722). Bread-crumb them English style (No. 13), and lay each fillet close, one beside the other, in the sautoir, pour over some butter and brown them in a brisk oven; when removed dress them in a circle, garnish the center with a vegetable macedoine (No. 2755), thickened with fresh butter just when ready to serve.