Brook Trout a la Careme

Scale, wash and draw the fish without opening their bellies; wrap them up in sheets of buttered paper and cook them in a white wine mirepoix stock (No. 419); when done, drain, unwrap and remove the skin carefully. Lay them in a deep dish, one beside the other, placing them very straight; strain the stock over and allow to cool off thoroughly in this, then take them from the liquor, wipe dry, dress and cover one-half with white jellied mayonnaise (No. 613), and the other half with green ravigote (No. 623) mixed with jellied mayonnaise. Decorate the tops with egg-white, truffles, anchovy fillets, gherkins and pistachios; surround with chopped jelly and croutons, and serve a mayonnaise sauce (No. 606) at the same time.