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Pike With Aspic Jelly

Thoroughly clean a pike, stuff it with some rather stiff fish forcemeat, sew it up, wrap it in a cloth and boil it in court bouillon and white wine. When cooked, leave the fish in its cooking liquor till cold, then take it out, remove the cloth, put it belly downwards on the drainer of the fish-kettle and leave it for some time to make sure of its being thoroughly drained. Trim the skin off the thickest part of its body, cut the flesh into slices, which put back again in shape, then glaze the fish with aspic jelly. Put the pike on an oval dish, propping it up on both sides with pieces of bread; surround it first with aspic jelly, then with hard-boiled eggs and small croutons of aspic jelly, arranged alternately. Garnish four attelette skewers, each with one truffle and one quenelle and one with a truffle and two crayfish, one of which should be smaller than the other and placed next the truffle. Stick the crayfish skewer in the middle of the pike's back and place the others two on each side. The dish containing the fish should be placed on an ornamented stand.