Procure the skins of three good-sized fresh eels, open, sew together lengthwise so as to make a single one and trim even. Finely chop a pound fresh halibut and one and a half pounds skinned and boned fresh salmon. Place both in mortar with a bread panade (No. 1795), two egg yolks, a tablespoon anchovy essence, teaspoon salt, two saltspoons each cayenne pepper and ground mixed spices, a saltspoon grated nutmeg, pound to a fine pulp, then press through sieve into a bowl, add two truffles cut in small squares, a tablespoon thick cream and mix well. Neatly spread this force over skins of eels, fold and carefully sew up, then wrap galantine in a heavy cloth and tightly tie up both ends. Place in a saucepan any fish trimmings on hand, with a sliced each carrot and onion, two branches each celery and parsley, a sprig thyme, bay leaf and two cloves. Place galantine on top, pour in one and a half gills white wine and enough cold water to cover. Season with a tablespoon salt, half teaspoon white pepper, cover pan and let simmer for one hour and forty-five minutes. Remove galantine, place on a plate and let stand for ten minutes, unwrap and wash cloth in cold water. Wrap galantine again, place between two small boards, place a three-pound weight on top and let stand until throughly cold.

Unwrap, remove cloth, dress on dish with a folded napkin, decorate with pieces of fish jelly and parsley greens and serve.