Shells of Perch or Red Snapper

Cold shells are prepared with the same materials as the hot shells, using the cold meats of perch, red snapper, salmon, bass, sole, halibut, turbot, lobster or crawfish, the manner of preparation differing only. Cut the cold fish into small three-eighths of an inch dice and put them into a bowl with a third as much cooked mushrooms, as many truffles and a few spoonfuls of gherkins cut the same as the fish; season with salt, oil and vinegar and let macerate for a quarter of an hour. Drain the seasoning from the salpicon and replace it by a jellied mayonnaise (No. 613), and with this preparation fill up the shells, smoothing the surface to a dome and covering them over with a layer of the same mayonnaise; decorate the tops with details of smoked salmon, truffles, egg-white and gherkins, cut out with a column tube. Surround the base of each one of the domes with a string of chopped jelly pushed through a cornet.