Cutlets of Kingfish, Mayonnaise Mousseline

Make a very delicate fish quenelle forcemeat (No. 90); mold this into cutlet-shaped molds, and poach until sufficiently consistent to be able to egg and bread-crumb; fry in clarified butter, and when a fine color dress on napkins. Garnish the ends with paper favor frills (No. 10) and serve with a mayonnaise mousseline sauce (No. 615) separately.