Weakfish a la Brighton

Pare some fillets of weakfish, after suppressing their bones and skin, trim them heart-shaped, lay them in a buttered dish with finely shredded chives, truffles and mushrooms; moisten with white wine and oyster liquor, adding a liberal piece of butter. When the fish is done, strain, reduce the stock with well-seasoned veloute sauce (No. 415), and just when serving stir in some fresh butter, lemon juice and a sufficient quantity of small blanched oysters. Dress the fish, garnish with the oysters and pour the sauce over.