Remove the rough skin of this fish with the point of a sharp knife or by dipping in boiling water, but it need not be split open. Brush over with egg, sift cracker meal upon it, take up and place in baking pan with oil or lard and bake light brown, basting once. Make white sauce (veloute) with fish liquor or oyster liquor and a small portion of white wine. Add to it oysters, crayfish, button mushrooms, very small onions, shrimps and scallops, or such substitutes as may be available to make a good matelotte sauce with wine, salt and cayenne. Serve portions of the fish with plenty of the mate-lotte poured over, and potatoes in some special form in the same place. Can be served whole for a party as well with the matelotte poured around, sliced lemons on the fish and potato boulettes or Par-isienne stacked in groups at ends and sides. Joinville is the title of a French prince