Smelts a la Norfolk

Cut off the heads and thin tail parts from some large smelts; bone, and stuff them with a pike quenelle forcemeat (No. 90) containing raw fine herbs; range them on a buttered baking dish, season with salt, pepper, and nutmeg, and dredge over chopped shallots fried in butter; moisten with white wine, put to cook in a slow oven basting frequently with its own stock; when done drain off the fish, reduce the liquid with veloute (No. 415), skim and season well. Just when ready to serve incorporate into the sauce a little fresh butter and cut up mushrooms.