(1308). Weakfish A La Brighton (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.

(1309). Weakfish A La Pontigny (Weakfish A La Pontigny)

Raise the fillets from weakfish; pare them into oval shaped slices and lay in a buttered sautoir; moisten with mirepolx 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 slices 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 crottuons of bread fried in butter.