Weakfish a la Pontigny

Raise the fillets from weakfish; pare them into oval shaped slices and lay in a buttered sautoir; moisten with mirepoix stock (No. 419) with red wine, and let come to a boil, then set the pan into the oven; when the fish is cooked, drain off the stock, and reduce it with an equal quanity of espagnole sauce (No. 414), adding a garnishing of mushrooms, round soubise quenelles, crawfish tails or else shrimps. Dress the slice overlapping with the garnishing around and reduce well the sauce; stir into it some maitre d'hotel butter (No. 581), pour it over, and surround the whole with crotuons of bread fried in butter.