A guide to modern cookery

DAUMONT Poach the darne in a _court-bouillon_ prepared beforehand. _Dishing Up and Garnish._—Surround the darne by medium-sized mushrooms stewed in butter and garnished with small crayfish tails cohered by means of a few tablespoonfuls of Nantua sauce; small round quenelles of _mousseline_ forcemeat for fish, decorated with truffles, and some slices of milt treated _à l’anglaise_, and fried when about to dish up. Serve the Nantua sauce separately. 792—DARNE DE SAUMON LUCULLUS Skin one side of the darne, lard it with truffles, and braise it in champagne. _The Garnish Round the Darne._—Very small garnished patties of crayfish tails; small _cassolettes_ of milt; small _mousselines_ of oysters, poached in _dariole-moulds_. _Sauce._—The braising-liquor of the darne finished by means of ordinary and crayfish butter in equal quantities. Send it to the table separately. 793—DARNE DE SAUMON NESSELRODE Remove the spine and all other internal bones. Stuff the darne with raw lobster _mousse_ stiffened by means of a little pike forcemeat. Line a well-buttered, round and even raised-pie mould with a thin layer of hot-water, raised-pie paste (this is made from one lb. of flour, four oz. of lard, one egg, and a little lukewarm water), which should be prepared in advance and made somewhat stiff. Now garnish the inside of the pie with thin slices of bacon and place the darne upright in it. (To simplify the operation the darne may be stuffed at this stage.) Cover the pie with a layer of the same paste, pinch its edges with those of the original lining, make a slit in the top for the steam to escape, and cook in a good oven. When the pie is almost baked, prod it repeatedly with a larding-needle; when the latter is withdrawn clear of all stuffing the pie should be taken from the oven. This done, turn it upside down in order to drain away the melted bacon and other liquids inside it, but do not let it drop from the mould. Then tilt it on to a dish and take off the mould. Do not break the crust except at the dining-table. _Sauce._—Serve an