Canadian Turbot a la d'Orleans

Raise the fillets and skin from the fish; trim and pare into half hearts, then lay them in a buttered sautoir; season with salt, pepper, lemon juice, adding butter and white wine, then cook it over a hot fire, basting frequently while cooking. Dress on a decorated forcemeat border and fill in the inside with mushroom heads, crawfish tails and slices of truffle between each fillet. Make a veloute sauce (No. 415) with the stock and cream, run it through a tammy and pour half of it over the fish, serving the other half in a sauce-boat.