806—Saumon Froid, ou Darne de Saumon Froid à la Norvégienne

Skin and decorate the salmon or the darne, and glaze it with white aspic jelly precisely as in No. 804, Saumon Froid, ou Darne de Saumon Froid en Belle-vue.

Let a coating of very clear jelly set on the bottom of the dish to be sent to the table. Upon this aspic jelly lay a cushion the same shape as the fish, of semolina, or of carved rice.

Set the piece (salmon or darne), decorated and glazed, upon this cushion, and lay thereon a row of fine prawns, cleared of their abdominal shell.

Surround with a garnish of small cucumber timbales, well parboiled, No. 168, Cooked Marinade for Venison, and garnished dome-fashion, with a purée of smoked salmon; halved, hard-boiled eggs, glazed with aspic; very small tomatoes, or halved medium-sized ones, peeled, pressed in the corner of a towel to return them to their original shape, stuck with a bit of parsley-stalk, and decorated with leaves of green butter moulded by means of the piping-bag; and small No. 314, Barquettes of cooked and No. 168, Cooked Marinade for Venison beetroot, garnished with shrimps’ tails cohered with mayonnaise.

Send a Russe sauce separately.