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Boudins of Pickerel, Volga

Neatly trim skin and bones from a small three-pound pickerel, cut the perfect meat in small pieces, and place it in mortar with one whole egg. Thoroughly pound for two minutes, add one egg yolk, pound again for two minutes more, add another, sharply pound again, then finally add bread panada, another egg yolk, and briskly pound for five minutes, or until smooth. Remove paste from mortar and rub it through a wire sieve into a large bowl, set bowl on broken ice, add to force one teaspoon salt, two saltspoons cayenne, one finely chopped truffle, two tablespoons sherry, and sharply stir with wooden spoon for five minutes. Divide preparation in twelve even parts, roll each part on a lightly floured table to egg form, lightly flatten with knife blade, arrange boudins in a sautoire, cover with hot water, add a teaspoon salt and boil for two minutes. Lift up and drain on a cloth, dip in beaten eggs, then roll them in bread crumbs. Thoroughly heat two tablespoons butter in frying pan, arrange the boudins in and fry for five minutes on each side. Remove, dress on a dish with folded napkin, decorate with a little parsley greens, and serve with Hollandaise vert-pre sauce separately.