Make a forcemeat of salmon, mold the quenelles and place them separately in buttered saucepan. Put a small thin slice of salmon on each, and poach them in a very moderate oven, keeping the lid on the pan.

Drain on a napkin, arrange them on a dish, and put a slice of truffle upon each slice of salmon, and coat with Mornay sauce.

Garnish with small asparagus-heads just before dishing up.