Porgies, Paupiettes Hindostan (paupiettes de Porgies a l'Indostan

Remove the fillets and skin from the fish; pare to the size of one and three-quarters inches to four inches, and season with salt, nutmeg and pepper; then coat the flesh side with a thin layer of fish quenelle forcemeat (No. 90), to which has been added cooked fine herbs (No. 385). Roll them up into cork-shaped pieces and set them in buttered tin cylinders; lay these in a sautoir, moisten with mirepoix stock (No. 419), sprinkle over with butter, and set them in the oven for a few moments simply to stiffen the fish; remove, unmold, dip in egg, and roll in white bread-crumbs, then run an iron skewer through, and dip each one in melted butter, and broil them for fifteen to twenty minutes over a very low fire. Dress them on a stand made with rice and saffron, surround with sliced lemon, each slice being cut across in two, and serve separately an espagnole sauce (No. 414), mixed with curry and buttered with cayenne butter (No. 571).