Red Mullets a la Chesterfield

The mullets should be seasoned and baked as prescribed in the foregoing cases, and when done, and dished up, must be sauced over with some crayfish sauce, for making which proceed as indicated for the preparation of lobster sauce, observing that the liquor from the mullets must be incorporated with the sauce.

Garnish the mullets round with small truffles and crayfish, and serve.