Turban of Fillets of Flukes or Smelts-Streaked

Raise the four fillets, peel off the skin, cut them lengthwise in two, then into slices, having them six inches long by one wide; make bias incisions on half the thickness, and set into every one a thin slice of truffle. With a fish quenelle forcemeat (No. 90) make a crown-shaped border, rounded on the top, using mold (Fig. 139); lay on it the streaked slices slanting in such a way as to cover the surfaces so that the truffles are seen on top; lay over strips of buttered paper, and cook this turban in a slack oven; drain off the butter and fill up the empty space with mushrooms, truffles and oyster kernels, cover with an allemande sauce (No. 407) reduced with cream and well buttered, and lay a garnishing of fried milts around the turban.