(2587). Salmon, Venetian Style (Saumon A La Vehitienne)

Cook and prepare the salmon the same as the Destaing (No. 2580); cover it with ravigote butter (No. 583), and lay over this on its entire surface one or several beds of jellied mayonnaise (No. 613) of a light green shade; decorate with gherkins, capers, branches of chervil and tarragon leaves, imitate the eyes and gills and cover the whole with a thin layer of jelly. Dress the fish on a dish or socle and garnish around with paupiettes of smelts laid over some artichoke bottoms; between these put quartered eggs (No. 2513); intersect clusters of water cress and lettuce hearts cut in four and chopped jelly. Decorate with three hatelets, two of shrimps and one of crawfish. A green mayonnaise sauce (No. 612) accompanies this salmon.

(2588). Salmon, With Montpellier or Cambridge Butter (Saumon Au Beurre De Mont- Pellier Ou Au Beurre De Cambridge)

The salmon must first be prepared and cooked the same as for the Destaing (No. 2580): cover it either with Montpellier butter (No. 582), or Cambridge butter (No. 570); decorate through a cornet and in the center form a medallion: lay here and there olives, capers and sliced pickled gherkins, and garnish around with trussed crawfish, lettuce hearts, water cress and hard eggs cut as barrels (No. 2507), also oysters covered with ravigote jelly. Serve a remoulade sauce (No. 624) separately.