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.