Take a piece or "darne" of salmon cut from the middle of the fish, of a size sufficient for the number of people it is intended for.

Moisten in the proportion of two-thirds of good red wine and one-third of fish stock, of a quantity sufficient to cover no more than two-thirds of the depth of the darne. Bring to the boil, then set to braise gently, and glaze the darne at the last moment. Garnish with quenelles of truffled forcemeat for fish, molded with a spoon; truffles fashioned like olives; pieces of milt dipped in Villeroy sauce, treated à I'Anglaise and fried when about to dish up: small gudgeon or smelts similarly to the milt, and trussed crayfish cooked in court-bouillon.

The sauce is a Genevoise made from the reduced cooking liquor of the darne.

Dish up by surrounding the darne with the garnishes, arranging them tastefully and pierce with two hatelets each garnished with a small truffle, an ornamental quenelle and a crayfish.

The sauce to be served separately.