805—Saumon Froid, ou Darne de Saumon Froid au Chambertin

Poach the salmon or the darne in a court-bouillon consisting of very clear fish fumet and Chambertin wine, in equal quantities, and leave to cool. Prepare an aspic jelly from the court-bouillon.

Skin and decorate the salmon or the darne and glaze it with white aspic jelly, exactly as directed above, in the case of the Belle-vue.

Dish in the same way, in a crystal receptacle, and fill the latter with the prepared aspic jelly. Serve on a block of ice, or with broken ice around the utensil.