Porgies a la Manhattan

Cut the fish into quarter of a pound slices and boil them in a court-bouillon, moistened with white wine (No. 39); drain and remove the skin carefully, then dress on the center of a hot dish. Dip two ounces of cracker-dust and as much bread-crumbs into a little milk; press out all the liquid and put this paste into a saucepan with fish stock (No. 417) and a little milk, in order to have the sauce not too thick; season with salt, nutmeg and pepper, and rub through a sieve, then finish with fresh butter just when prepared to serve. Shell some fresh green corn by splitting the grains through the center, and pressing on them with the back of a knife to extract all the inside part, chop this up finely, and add to it the sauce, also some hashed lobster coral and chopped parsley; pour the whole over the fish.