801—Saumon Froid, ou Darne de Saumon Froid à la Royale

Having drained and dried the salmon or the darne, remove the skin from one of its sides, and coat the bared fillets with a layer of a preparation of mousse de saumon, letting it lie rather more thickly over the middle than the sides. Coat the layer of mousse with mayonnaise sauce thickened by means of fish jelly, and leave to set.

Now let some clear fish jelly set on the bottom of the dish to be sent to the table; place the salmon or the darne on this jelly, and surround the piece with a border consisting of Montpellier butter, using for the purpose a piping-bag fitted with a grooved pipe.

Decorate the centre of the piece by means of a fine fleur-de-lys made from truffles, and encircle it with two royale crowns made from anchovy fillets.