Wipe a slice of halibut, remove skin and bones and force fish through a meat chopper; there should be three-fourths pound. Melt three-fourths tablespoon butter, add six tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-third cup fish stock. Bring to the boiling point, add fish and pound in a mortar until thoroughly blended. Add two whole eggs and three egg yolks, two teaspoons salt and one-fourth teaspoon pepper. When well mixed, add one-half cup heavy cream. Garnish a buttered fish mould with truffle, cut in slices, then in strips to represent tail and fins, and small crescent shapes to represent scales. During the process of garnishing, the pieces of truffle, after being placed, should be frequently sprinkled with some of the liquid drained from truffles, otherwise they will become dry and curl. It is desirable after a portion is completed to cover it with a piece of cheese-cloth, wrung out of cold water, for the same reason.

Moulded Fish in Aspic. - Page 239.

Fill moulds with fish forcemeat, set in pan of hot water, cover with buttered paper and bake until fish is firm to the touch. Remove from mould, cool and put in a mould of aspic. Chill and remove from mould to serving dish. Garnish with watercress and cucumber ribbons.

Fish Aspic

To two and one-half quarts cold water add two pounds halibut (cut from nape), wiped and cut in small pieces. Add liquor drained from one quart canned tomatoes, one onion stuck with three cloves, three-fourths teaspoon peppercorns, one-eighth teaspoon celery salt, two allspice berries and one-fourth cup white wine. Cover, bring slowly to the boiling point and let simmer two hours. Strain, cool and add three-fourths tablespoon salt, one-fourth teaspoon pepper and two tablespoons lemon juice. Soak eight tablespoons granulated gelatine in one-fourth cup cold water, add to stock and clear. To each quart of cleared stock add three tablespoons white wine and two teaspoons tarragon vinegar.