No. 307 Fillets of Mackerel à la Venitienne.
Fillet your mackerel and cut each fillet in halves, butter a sauté-pan and lay them in skin-side downwards; season with a little pepper, salt, and chopped eschalots; place them on a slow fire five minutes, then turn them, and place them again on the fire ten minutes longer, but keep them quite white; dress them on a dish without a napkin in the form of a star; put ten tablespoonfuls of brown sauce (No. 1) in the sauté-pan, with half a teaspoonful of chopped tarragon and chervil, half ditto of chopped truffles, and a tablespoonful of port wine; let it boil a few minutes, pour over the fillets and serve.