Turbot a la Remoulade

Place some slices of turbot cooked in a court-bouillon (No. 38), in a deep dish; pour over oil, vinegar, salt, pepper and chopped parsley. Decorate a border mold (Fig. 138), with fanciful cuts of egg-white, truffles, pistachios and red lobster meat; cover these with a thick layer of jelly (No. 103), and fill it up with shrimps dressed with jellied mayonnaise (No. 613); unmold when the border becomes very firm, and fill the center with a pad of rice, or of veal and mutton fat, half of each; lay the pieces of turbot on top, having suppressed all the bones and skin therefrom; cover the fish with remoulade sauce (No. 624), mixed with jellied mayonnaise (No. 613), and serve separately a sauce-boat of remoulade sauce.