Cut some small slices half an inch thick, from a fillet of salmon. Arrange them on a buttered tray; poach and dry in a moderate oven, then cool them. Trim them neatly with an even cutter either round or oval. Coat them, according to their purpose, either with mayonnaise sauce thickened with jelly, or a white pink or green chaudfroid sauce. Decorate it according to fancy and glaze with cold melted aspic jelly.

Serve with a cold sauce.