4 fillets of whitefish (2-3 lbs. in the round)
1/4 c. julienne of mushrooms
1 sm. truffle, cut in julienne
1/2 c. bisque of lobster (canned)
1/2 c. heavy cream
1 tbsp. chopped parsley
2 tbsp. butter
1/2 c. julienne of celery
1/2 c. wine (chablis type)
1 tbsp. whiskey

Melt butter in heavy saucepan; add celery and mushrooms; simmer covered over low heat about five minutes. Add truffles, wine, bisque, cream and whiskey. Place fillets side by side in baking dish; pour sauce over top. Bake fish in moderately hot electric oven, 400 degrees for 20 to 25 minutes or until cooked and flaky. Sprinkle with chopped parsley and serve. Serves 4.