Kingfish Fillets a la Valencay

Pare oblong shape and cook ten to twelve small fillets of kingfish in a sautoir with white wine court-bouillon (No. 39); drain and let cool under a weight; trim them nicely, dip them singly into a white chaudfroid sauce (No. 596), ranging them immediately on to a baking sheet to cool off the sauce, then pare off the surplus of it. Decorate a third part of them on the smooth side with fanciful cuts of truffles or gherkins; cover them over with half-set jelly applied with a brush, and let this get cold, then dress them on an inch-high socle in pyramid form. placing the decorated ones on top. On one side fasten a hatelet garnished with shrimps. Uphold the fillets of fish on both sides with thick chopped jelly pushed through a cornet and surround, both right and left, with five or six large crawfish bodies, emptied and refilled with a salpicon of crawfish or lobster tails, combined with a salad of small vegetables dressed with mayonnaise (No. 606). Stand these bodies upright to form a half circle, and brush over with half-set jelly; surround the base of the dish with fine jelly croutons (No. 2442), and serve with a sauce-boat of mayonnaise sauce (No. 606).