(2577). Salmon Sliced And Decorated (Tranches De Saumon Historiees)

Take two two-inch slices from the middle of a large salmon; after cleaning them nicely lay them in salt for one hour; place them on the grate of a fish-kettle and cover profusely with cold water, adding to it a large sprig of parsley and a gill of vinegar; set the kettle on the fire, skim the liquid and at the first boil withdraw it to one side so as to have it quiver only for forty to forty-five minutes; let cool in the stock, then remove the fish with the grate and let drain for half an hour.

Fig. 523.

Trim the slices, lift off the skin, wipe neatly, lay them on a baking sheet and cover the sides with a layer of Montpellier butter (No. 582); smooth it nicely and set aside on ice to cool. Decorate the sides and tops of these slices of fish with fanciful cuts of truffles, gherkins and hard-boiled egg-whites, being careful to dip each piece into half-set jelly before applying it. Dress the two slices on a thin wooden double support covered with white paper, and in the center of the dish on both sides arrange a cluster of macedoine salad (No. 2650) dressed with mayonnaise (No. 606); on the salad lay a large cooked crawfish and surround the slices with halved hard-boiled eggs, having the yolks hidden under a round piece of truffle. On both ends of the support fasten two tasteful hatelots of red prawns, slanting them outward Serve with the fish a separate mayonnaise sauce (No. 606).

(2578). Slice Of Salmon With Jelly (Troncon De Saumon A La Gelee)

Cut from the middle of a large clean salmon a slice ten inches long; salt it over well and lay it on the grate of a fish-kettle on the belly side; tie it down to the grate with a string to keep it in place, and cover it with cold white wine court-bouillon (No. 39); heat the liquid while skimming, and at the first boil withdraw it to one side so as to keep it quivering for one hour, then allow it to get partly cold in its own stock. Remove the fish with.the grate and let it become thoroughly cold, then leave it to drain for a couple of hours; wipe it off very cautiously, leaving the skin as entire as possible; now slide the fish on an oval wooden foundation covered with white paper and fastened on a long dish; support the slice on both sides so as to maintain it level, and cover the surface with half-set jelly applied with a brush. Surround it with small artichoke bottoms or hard eggs;'a la Develle (No. 2502), fill with a vegetable salad (No. 2650), and decorate around with jelly crusts cut in triangles; serve at the same time two sauce-boats of tartar sauce (No. 631).

Fig. 524.

(2579). Salmon A La Avelane (Saumon A La Avelane)

Prepare and cook a salmon the same as explained a la Destaing (No. 2580); when cold cover it with butter, then with several coats of jellied mayonnaise (No. 613). Decorate with fanciful cuts of jelly dipped in partly cold jelly, forming a medallion as shown in drawing. Coat over with a layer of jelly (No. 103) by means of a funnel having a handle and spring stopper (Fig. 759). Place the salmon on the socle and garnish both sides with halved eggs decorated with truffles; between these place small mounds of chopped jelly.

Fig. 525.