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WHITING, HOT PIE OF FILLETS OF (Careme's recipe)

Take the fillets of fifteen small whiting, wash and trim them without taking off the skins. Season highly with salt, pepper, and nutmeg. Spread thinly over them a forcemeat of crayfish, with truffles or mushrooms; roll up the fillet (beginning at the small end) quite round. When thus prepared, spread some of the same forcemeat at the bottom and sides of the pie; place upright upon it ten of the fillets, which should thus cover the bottom; pour upon them two spoonfuls of butter scarcely melted, and put in two more layers of the fillets (ten in each) and pour two or more spoonfuls of butter over them, with two bay-leaves added. Finish the pie in the usual way, and bake it an hour and a quarter; at the time of serving pour off all the fat, and mask with a ragout of carp-roes, crayfish-tails, mushrooms, and artichoke bottoms, with tomato or Espagnole Sauce and lemon-juice.