Red Snapper a la Demidoff

Keep the fillets whole while taking them from the fish; remove the skin, pare and cut them up into bias slices, trim these giving them an oval shape, then season and cover the surface with a cream forcemeat (No. 76). Decorate the tops with truffles, range them in a buttered sautoir, and moisten with fish stock (No. 195); cover over with buttered paper, and let cook in a slack oven. Reduce the stock with an equal quantity of veloute sauce (No. 415); garnish around the fish with oysters from which the hard parts have been removed, small lobster rissolettes made as in No 956, and very green parsley leaves on each end. Serve the sauce in a separate sauce-boat.