Trout In Fish Jelly

Clean several small trout and arrange them with their tails in their mouths. Put in a fish-kettle with some water a bay leaf, a peeled and sliced onion, a moderate quantity of spices, salt, pepper and a little vinegar. Boil the water for some minutes, then remove it from the fire. When the liquor is cool, put in the fish, and place it over the fire until on the point of boiling; then move it to the side and let it simmer until the fish is done. When cooked, drain the fish carefully, and baste them occasionally with clear fish jelly until they are well coated. When the fish and jelly are quite cold, trim them neatly, lay them on a dish over which has been spread a folded napkin or an ornamental dish-paper, garnish them with small croutons of jelly and bunches of neatly-selected fresh parsley, and serve.

Cold Boiled Mackerel With Green Mayonnaise Sauce

Free some cold boiled mackerel from skin and bones, flake the flesh with two forks, and pile the flakes onto a dish. Prepare a thick mayonnaise sauce, and mix it with plenty of chopped parsley previously scalded. Pour the sauce over the mackerel, garnish it with sprigs of parsley and fennel, and young crayfish, placing one on the mackerel, and serve.