Sturgeon or Sterlet, Livonienne-Small

Clean the fish and put it in a fish-kettle to moisten with white wine court-bouillon (No. 39); boil and leave to cool off in its stock, then dress it on a dish, having carefully preserved the fish perfectly whole; let get thoroughly cold in the ice-box. Cover over with half-set jelly or else with fish-glaze (No. 399) and crawfish butter (No. 573); decorate it around with trussed crawfish, herring paupiettes (No. 789), cucumbers stuffed with vegetables, gherkins, olives, chopped jelly and croutons. Serve a mayonnaise ravigote sauce (No. 612) at the same time.