Raise the fillets from a striped bass; remove the skin and bones, pare each one into an oval two inches by three inches, and lay them in a buttered sautoir; season with salt, pepper, and very finely chopped onion; moisten with white wine, and cook smothered in the oven; now lay them under the pressure of a light weight, pare once more, and when exceedingly cold cover entirely with jellied mayonnaise (No. 613), and return them to the ice-box. Prepare a pound of very fresh, boneless and skinless bass, put in a sautoir two tablespoonfuls of onions, and six ounces of clarified butter: first fry the onion lightly, then add the well-drained fish; season with salt, nutmeg, and cayenne pepper, and cook in a moderate oven; drain and let get cold; now suppress all the small bones from its meat and pound it well, slowly adding the stock mingled with a few spoonfuls of bechamel sauce (No. 409) reduced with mushroom essence (No. 392) until it becomes quite thick. Rub the forcemeat through a sieve, and place it in a vessel on ice to beat up well, incorporating into it a gill of jelly (No. 103); try a small part to discover whether sufficiently firm, and then add a little dissolved isinglass; thicken on ice and put in the value of a pint of unsweetened and well-drained whipped cream.

Coat some No. 2 mousseline molds (Fig. 138) with jelly, dredge • over chopped lobster coral, and fill with the preparation; keep them on ice, and when very hard un-mold and dress in a circle one beside the other on a round or oval dish into the bottom of which a little jelly has been poured and allowed to harden; in the center dress the escalops of bass; surround with chopped jelly and croutons; brush the fish over with almost cold jelly, and keep the dish very cold until ready to serve, sending it to the table accompanied by a fine herb mayonnaise sauce (No. 612).