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Aspic of Trout

Clean a good-sized fresh trout, draw it by the gills, wipe it inwardly, stuff it with fish forcemeat and truss the head. Place it in a saucepan with sufficient broth to cover it and boil until it is done. Have in readiness a piece of fried bread of an oval shape and the length of the fish and place it on a dish of the same shape. Allow the trout to get cold, draining it on a sieve and wipe it well with a cloth; cover over the bread with paper, put the fish on the top, supporting it with butter, glaze it with half-set aspic jelly, surround it with chopped jelly, and decorate the edge of the jelly with croutons of jelly. Garnish the base of the support with halves of hard-boiled eggs, interspersed with small lettuces cut in halves, and serve with mayonnaise sauce in a sauceboat.