Trout en Belle-vue (Cold Decorated Trout in Jelly)

Ingredients

• 1 trout
• Stuffing (the book does not say which)
• White wine court-bouillon
• Truffle
• Egg white
• Chervil pluches
• Tarragon leaves
• Carrots
• Rice or semolina
• Sauce Verte or sauce Mayonnaise

Instructions

1. Stuff the trout and poach it on its belly in a white wine court-bouillon; let it cool in its cooking liquor.
2. Make a well-clear jelly from the court-bouillon.
3. Skin the trout and decorate the fillets with truffle, egg white, chervil pluches, tarragon leaves and the like.
4. Coat the decoration with jelly to fix it.
5. Line a cradle-shaped mould heavily with jelly and lay the trout in it on its back.
6. Wedge it with pieces of carrot, surround it with jelly, and let the jelly set.
7. Remove the wedges and finish filling the mould with jelly.
8. At the moment of serving, turn it out onto a low base of rice or semolina and border it with croûtons of jelly.
9. Serve a sauce Verte or a sauce Mayonnaise at the same time.