WHITEFISH WITH FINE HERBS
Put a large whitefish in a buttered baking-pan with salt, pepper, grated nutmeg, minced parsley, chopped onions, and mushrooms to season. Moisten with white wine and white stock, and bake, basting frequently. Cover with Velouté Sauce, sprinkle with crumbs, dot with butter, bake brown, squeeze lemon-juice over, and serve.