Pompano a la Mazarin

Pare the fillets taken from the fish, suppress the skin and season with salt, pepper and nutmeg; lay them in a buttered sautoir, moisten with white wine and court bouillon (No. 39), basting them several times while cooking; when done, drain off the liquid and reduce it with the same quantity of veloute sauce (No. 415) thickened with egg-yolks and cream, finishing the sauce with lobster butter (No. 580); strain all this through a tammy and pour it over the fish; range round the latter pike quenelles (No. 90) decorated with truffles (No. 154) and fried breaded oysters from which the heart has been removed.