Under this heading are included a whole list of entirely new preparations all of which are at the same time of great delicacy, of a most agreeable appearance, and which can be served easily and correctly.
Cook a trout of
Arrange the fillets side by side with the backs to the centre, on a tomato Mousse which has been set in a long white or coloured, porcelain or china dish, approximately
Replace the head and tail correctly and coat the whole with good Fish Aspic Jelly almost at setting point. Allow the jelly to set then present the dish on a block of clear ice or set it in a bed of crushed ice.