Pike Croquettes a la Romaine

Cut into three-sixteenth inch squares, half a pound of mushrooms, and one pound of pike fillets, sauted in butter, and cut into the same size pieces as the mushrooms, also two ounces of truffles, and mix these together with an espagnole (No. 414) reduced with Marsala wine. Have some cream cake paste (No. 132); put it with an equal amount of pike quenelle forcemeat (No. 90); butter some timbale molds (No. 2, Fig. 137), cover the bottoms and sides with a thin layer of this forcemeat, and garnish the centers with a salpicon; cover over with more forcemeat, and poach them in a very slow oven for twenty minutes, then unmold, dip them in eggs, roll in bread-crumbs and fry till a good color; drain, dress on folded napkins, and garnish with fried parsley.