Smelts in Dauphin a la Hamlin

Prepare some very thin pancakes; cover each one with a thick layer of pike forcemeat (No. 90), into which raw fine herbs have been mingled; place another thin pancake on top, then pare them into half hearts. Bone some smelts leaving on the head, remove the eyes, replace by a small bit of forcemeat, and a dot of truffle, roll them up with the fillets inside and fill the empty space in the center of each side with some of the same forcemeat; set on top a small fluted mushroom head (No. 118). Cover the half hearts with the forcemeat, and lay a smelt over; place in its mouth a small piece of red lobster cut from one of the claws. Set these on a buttered baking sheet, pour over some butter, and cover with a sheet of buttered paper, then cook them in a slack oven; dress crown-shaped, and serve with a ravigote sauce (No. 531), separately.