Red Mullets with Fine Herbs

Place the mullets in a sautapan with an ounce of butter, a little Harvey, anchovy, and a glass of wine; bake them in the oven, or else covered up over a slow fire; and when done, remove the fish on to their dish; add to their liquor some finely chopped truffle, mushrooms, parsley, a little shalot, nutmeg, and the juice of half a lemon, and a little flour; stir these together over the fire for a few minutes; pour the sauce over the mullets, and serve quite hot.