Make ready some forcemeat for salmon of a quantity sufficient for the number of cutlets to be made and rub through a coarse sieve.

Procure some molds shaped like cutlets, well butter the sides and bottom and fill with a layer half an inch thick of forcemeat.

Now fill the molds to within a little of their brims, with a cold Salpicon of mushrooms and truffles, thickened by means of sauce and cover all with a further layer of forcemeat.

Place the molds in a hot oven for six minutes in order to poach the cutlets. Then turn out the molds, and sprinkle the cutlets with a mixture of egg and bread-crumbs which may then be fried in clarified butter.

When cooked, arrange the cutlets round a dish, garnish with fried parsley and serve. Shrimp sauce, or puree of green peas or celery are excellent with this dish.