A guide to modern cookery

American sauce with the pie, the former being prepared from the remains of the lobsters used in making the _mousse_, finished with cream, and garnished with very fine oysters (cleared of their beards), poached when about to dish up. 794—DARNE DE SAUMON RÉGENCE Braise the darne in white wine in accordance with the directions given in No. 780. _Garnish._—Surround the darne by spoon-moulded quenelles of whiting forcemeat prepared with crayfish butter, oysters cleared of their beards and poached, small, very white mushrooms, and poached slices of milt. Normande sauce finished with truffle essence. 795—DARNE DE SAUMON ROYALE Braise the darne in Sauterne wine. _Garnish._—Bunches of crayfishes’ tails, small quenelles of _mousseline_ forcemeat for fish, small mushrooms, slices of truffle, and little balls of potato raised by means of the large, round spoon-cutter, and cooked _à l’anglaise_. Send a Normande sauce separately. 796—DARNE DE SAUMON VALOIS Poach the darne in a white wine _court-bouillon_. _Garnish._—Potato balls raised with the spoon-cutter or turned to the shape of olives, and cooked in salted water, poached slices of milt, and trussed crayfish cooked in _court-bouillon_. Send a Valois sauce separately. 797—MOUSSELINE DE SAUMON In Part I. I dealt with the preparation of _mousseline_ forcemeat (No. 195), and also the method of poaching spoon-moulded quenelles (No. 205). Now _mousselines_ are only large quenelles which derive their name from the very light forcemeat of which they are composed. These _mousseline_ quenelles are always moulded with the ordinary tablespoon, they are garnished on top with a fine, raw slice of the fish under treatment, and poached after the manner already described. 798—MOUSSELINE ALEXANDRA Having made the salmon _mousseline_ forcemeat, mould the quenelles and place them, one by one, in a buttered sautépan. Place a small, round and very thin slice of salmon on each, and poach them in a very moderate oven with lid on the utensil containing them. Drain on a piece of linen, arrange them in a circle on a dish, place a slice of truffle upon each slice of salmon, coat with Mornay sauce, and glaze. Garnish the centre of the dish with very