804—Saumon Froid, ou Darne de Saumon Froid en Belle-vue

Skin the salmon or the darne, set the piece upright upon the belly side, and decorate the fillets with pieces of truffles, poached white of egg, chervil leaves, and tarragon, &c.

Coat the garnish with a little melted fish aspic so as to fix it.

This done, sprinkle the piece, again and again, with the same melted aspic jelly in order to cover it with a kind of transparent veil.

Place the piece thus prepared in a crystal receptacle similarly shaped to the fish, and fill the former to the brim with very clear, melted jelly.

When dishing up, incrust the receptacle containing the fish in a block of clean ice which, in its turn, is laid on the dish to be sent to the table. Another way is to place the crystal utensil direct upon the dish and to surround the former with broken ice.