Herrings, Fresh, Paupiettes with Milts

Suppress the skin, head, and thin tail parts of the herrings; open them to remove the main back bone, then remove the two fillets and pare them oblong; cover the side the skin was taken from with a layer of fish quenelle forcemeat (No. 90), with cooked fine herbs (No. 385), and roll them into cork-shaped pieces; range these in buttered tin rings any size that may be convenient, having them the shape of a bung; set them on a dish, pour over a little butter and court bouillon (No. 38), and cook in a moderate oven for fifteen to twenty minutes. When done dress them in the center of a dish and surround with small cases of milts prepared as follows: Fry a shallot in butter with chopped parsley and fresh mushrooms likewise chopped; season with salt, pepper, and lemon juice; let get cold, then mix in with these the same quantity of fish forcemeat (No. 90). Cover the bottom and sides of some previously oiled paper cases stiffened in the oven, fill the centers with herring milts, and cover with the remainder of the preparation; on each one place a channeled mushroom head (No. 118), and then cook in a slow oven; cover the paupiettes with crawfish butter sauce (No. 573), and serve with a sauce-boat of the same.