802—Saumon Froid ou Darne de Saumon à la Parisienne

Remove the skin in suchwise as to leave the bared portion in the shape of a regular rectangle, equidistant from the tail and the head; or, in the case of a darne, occupying two-thirds of its surface.

Cover the bared portion with mayonnaise sauce thickened with fish jelly and leave it to set.

Now stand the piece on a small cushion of rice or semolina, shaping the latter like the piece itself; trim the sauced rectangle with a border of Montpellier butter, laid on by means of a piping-bag fitted with a small grooved pipe. Garnish the centre of the rectangle with pieces of lobster coral, the chopped, hard-boiled white and yolk of an egg, chervil leaves, &c.

Encircle the piece with a border of small artichoke-bottoms, garnished, in the form of a dome, with a small macédoine of vegetables cohered with cleared mayonnaise.

Send a mayonnaise sauce to the table separately.