Cromesquis of Fillets of Striped Bass or Other Fish

Put into a bowl a small cut, cold striped bass salpicon, having about half a pound of it, and add to it half its quantity of blanched oysters, and as many mushrooms, the two latter being cut into quarter of an inch dice pieces. Put on to reduce a few spoonfuls of bechamel (No. 409), stirring into it the oyster broth and a little melted glaze (No. 402), let it reduce until very thick, then pour in the salpicon, being careful not to have too much of the sauce; finish the preparation with a dash of grated nutmeg, and leave it to get thoroughly cold. Divide it into parts, each one the size of a ball an inch and a half in diameter, and give them an oblong shape; wrap each one of these in some white waffles softened between two damp cloths. Dip the cromesquis one by one into frying paste (No. 2), drain them well and plunge them at once, but only a few at the time, into plenty of hot frying fat to heat them through, and let get a very fine color. Drain and dress them on folded napkins.