Trout with Jelly, Tartar Sauce

Let the fish be very fresh for it loses its best qualities when kept from the water or on ice for any length of time. Clean the fish through the gills without opening or scaling it. Lay it on the belly side on the fish grate, cover with cold and strained white wine court-bouillon (No. 39), heat the liquid and skim; at the first boil withdraw it to one side, so that it quivers for fifteen minutes. Remove the fish with the grate, and let drain for a couple of hours, then slide on a wooden foundation concealed by white paper and fastened on a large dish; support the fish upright, so it will not fall, and cover over with slightly reddened cold jelly; garnish the two ends with clusters of shrimps and surround the foundation with jelly croutons (No. 2442); fill up the spaces between the fish with bunches of fresh parsley leaves or chopped jelly; serve tartar sauce (No. 631) with the fish.