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Mayonnaise of Perch

Cut off the fillets of three or four medium-sized perch and season them with salt and pepper; butter the bottom of a flat stewpan, put the fillets in, pour a little wine over them and boil, keeping them rather firm. Take them off the fire when done and leave till cold; then divide the fillets in two parts, put them in a deep dish, sprinkle in some salt and pepper and pour some oil and vinegar over them, let them steep for an hour. Arrange the fillets in layers on an aspic border, building them in a domelike shape and masking each layer with mayonnaise sauce. Cover the top with mayonnaise sauce, and serve.