Canadian Turbot a la Houston

Pare the fillets cut from a turbot into half hearts; range them in a buttered sautoir seasoning with salt, pepper, nutmeg, finely chopped shallots and butter; moisten with white wine, then cook in a slow oven, drain the stock, reduce and add it to a reduced veloute sauce (No. 415) thickened with egg-yolks, cream and butter. Dress the fish on a buttered baking dish, pour over the sauce and dredge over grated Swiss cheese; besprinkle with melted butter and brown in a brisk oven, then serve.