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Trout with Mayonnaise

Cut off the heads and thin tail parts from half a dozen or so medium-sized trout, clean them inwardly through the gills, also wiping the insides and taking care not to remove the slime from the skin. Have in readiness a saucepan with sufficient court-bouillon mixed with a little claret to cover the fish, plunge them in when the liquor is boiling, cover over the pan, remove it to the side of the fire and allow the fish to cool in the liquor. Take them out, drain, wipe well, place them on the ice for thirty minutes or so and glaze with half-set aspic jelly. Fill an ornamental border mould with aspic jelly, turn it out onto a dish when set, place a small quantity of chopped jelly in the center and serve with mayonnaise sauce in a sauceboat.