934—Turbotin Parisienne

Poach the fish in court-bouillon with Sauterne wine. Drain it, dish it, and round it arrange a border composed of alternate slices of truffles and mushrooms. Coat the fish with white-wine sauce, and surround it with trussed crayfish cooked in court-bouillon.

N.B.—For fish à la Parisienne, the garnish of sliced truffles and mushrooms may be set on the dish, either conspicuously or the reverse; i.e., it may be laid round the fish and covered by the sauce, or arranged in the form of an oval on the fish after the latter has been sauced. In either case the slices of truffles and mushrooms should be laid alternately.