Quenelles of Fish, Montglas

This entree is to be dressed in the center of a carved border made of rice croustade (No. 160). Prepare a fish quenelle forcemeat (No. 90) with pike perch; when strained put it into a thin metal vessel, and with a spoon incorporate in, while working it on ice, two spoonfuls of good bechamel sauce (No. 409) reduced with a coffeespoonful of powdered curry, diluting with the mushroom liquor; keep the forcemeat on ice. With the head and parings of the pike perch make a good white wine court-bouillon (No. 39); strain, free it of fat, and reduce to a half-glaze. Put on to reduce three gills of veloute sauce (No. 415), and incorporate the court-bouillon slowly into it, also a few spoonfuls of the reduced mushroom broth. Strain the sauce when succulent and sufficiently thickened; pour it into a small saucepan and stir it occasionally on the side of the range. Prepare a plentiful montglas, composed of truffles, mushrooms, and cooked lobster-claw meat; mingle in a few spoonfuls of reduced veloute sauce (No. 415), and keep it in a bain-marie; prepare also a fine salpicon of trimmed and poached oysters, add a few spoonfuls of good reduced veloute sauce and the oyster liquor, finishing with a coffeespoonful of anchovy essence, paste or puree; let this preparation get cool, then divide it into small parts, and roll each one to the shape of a long olive. With the fish forcemeat mold some quenelles with a soupspoon (No. 155); stuff them with the salpicon rolled in olive-shapes, and cover with more of the forcemeat; smooth the surfaces nicely; poach these quenelles in salted water without allowing the liquid to boil, and as soon as the forcemeat stiffens drain on to a cloth. Dress the montglas in the center of the rice border, and between the latter and the montglas range the quenelles standing almost upright; cover them lightly with the prepared sauce, and serve at the same time a bowlful of the same, buttering it well, and finishing it at the last moment with a piece of lobster butter (No. 580).