798—Mousseline Alexandra

Having made the salmon mousseline forcemeat, mould the quenelles and place them, one by one, in a buttered sautépan. Place a small, round and very thin slice of salmon on each, and poach them in a very moderate oven with lid on the utensil containing them.

Drain on a piece of linen, arrange them in a circle on a dish, place a slice of truffle upon each slice of salmon, coat with Mornay sauce, and glaze.

Garnish the centre of the dish with very small peas or asparagus-heads cohered with butter just before dishing up.