Galantine of Eel, Decorated

Skin a large Niagara eel, take out the middle bone, season and fill it with fish quenelle forcemeat (No. 90), mixing into it truffles and pistachios, seasoning it well. Inclose this dressing in the eel and lay it in a well-buttered Savarin mold, baste over with white wine mirepoix stock (No. 419) and cover with bards of fat pork. Place this mold in a low saucepan containing a little water and push it into a slack oven; when the fish is properly done, remove and leave it to cool off in the mold under the pressure of a light weight, then turn it out and dress on a round dish; cover over with Cambridge butter (No. 570), decorate with cuts of truffle, the red part of a lobster, tarragon leaves and a small stalk of chervil; garnish around with quartered hard-boiled eggs (No. 2513) and fill the center with a macedoine salad (No. 2650) dressed with mayonnaise (No. 606); serve with a separate tartar sauce (No. 631).