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Pepper and Salt (One ounce of Butter) (III)

One ounce of Butter.

One ounce of coarsely chopped Truffles.

One gill of Stock.

Two glasses of Sherry.

One gill of Stiff Aspic.

One pint of Madère Sauce.

One gill of Mayonnaise Sauce.

Cucumber. Lemon. Parsley. Wash the fish well, and make an opening for filling; make a stuffing of the whiting forcemeat, breadcrumbs, chopped onions, truffles, eggs, butter, pepper and salt, and fill the fish with it; sew up the opening, and put the fish in a well-buttered baking-dish, with the stock and wine. Cover it over with buttered paper, and cook it gently in the oven for about an hour; baste it occasionally.

When done, take it up and let it get cool, then skin it, and mask it over with sauce made of the Madère sauce, and a little stock well reduced, mix in a gill of stiff aspic, strain this and mask with it when it is nearly set. Garnish the fish with pieces of truffles, savoury jelly, slices of cucumber and lemon, and parsley. Serve it with the remainder of the sauce with a gill of mayonnaise sauce mixed with it.