793—Darne de Saumon Nesselrode

Remove the spine and all other internal bones. Stuff the darne with raw lobster mousse stiffened by means of a little pike forcemeat.

Line a well-buttered, round and even raised-pie mould with a thin layer of hot-water, raised-pie paste (this is made from one lb. of flour, four oz. of lard, one egg, and a little lukewarm water), which should be prepared in advance and made somewhat stiff. Now garnish the inside of the pie with thin slices of bacon and place the darne upright in it. (To simplify the operation the darne may be stuffed at this stage.) Cover the pie with a layer of the same paste, pinch its edges with those of the original lining, make a slit in the top for the steam to escape, and cook in a good oven.

When the pie is almost baked, prod it repeatedly with a larding-needle; when the latter is withdrawn clear of all stuffing the pie should be taken from the oven. This done, turn it upside down in order to drain away the melted bacon and other liquids inside it, but do not let it drop from the mould. Then tilt it on to a dish and take off the mould. Do not break the crust except at the dining-table.

Sauce.—Serve an American sauce with the pie, the former being prepared from the remains of the lobsters used in making the mousse, finished with cream, and garnished with very fine oysters (cleared of their beards), poached when about to dish up.