937—Turbotin Feuillantine

Stuff the chicken-turbot after the method described in the preceding recipe, but substitute lobster mousseline forcemeat for that mentioned above.

Poach as directed above, and dish.

Coat the fish with lobster butter, made as red as possible, from the carcass of the lobster whose meat has been used for the forcemeat.

From head to tail and down the centre of the fish lay a row of fine slices of truffle, letting them overlap each other slightly. Frame the row of truffle with two lines of very white, poached oysters, so placed as to form a regular oval.

Send to the table, separately, a fine Béchamel sauce seasoned with cayenne.