1. Crayfish [Mousse] with fillets of trout, decked with crayfish tails and tarragon leaves.
2. Lobster [Mousse] with fillets of trout, decked with slices of lobster, coral, and chervil.
3. Shrimp [Mousse] with fillets of trout, decked with crayfish tails and capers.
4. Capsicum [Mousse] with fillets of trout, decked with strips of grilled capsicum.
5. Physalia [Mousse] with fillets of trout, decked with chervil, tarragon, and bunches of physalia around the fillets.
6. Green Pimentos [Mousse] with fillets of trout, decked with strips of green pimentos.
7. Early-season Herb [Mousse] with fillets of trout, decked with chopped, hard-boiled eggs, and chopped parsley.
8. Volnay [Mousse] with fillets of trout, decked with anchovy fillets, capers, and olives.
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]9. Chambertin [Mousse] with fillets of trout decked like [No. 8].
N.B.—In the making of “Mousse au Volnay” and “au Chambertin” the base of the preparations is supplied by cleared velouté, to which is added the reduced cooking-liquor of the trout.