A guide to modern cookery

pipe. Garnish the centre of the rectangle with pieces of lobster coral, the chopped, hard-boiled white and yolk of an egg, chervil leaves, &c. Encircle the piece with a border of small artichoke-bottoms, garnished, in the form of a dome, with a small _macédoine_ of vegetables cohered with cleared mayonnaise. Send a mayonnaise sauce to the table separately. 803—SAUMON FROID OU DARNE DE SAUMON FROID A LA RIGA Prepare a salmon or a darne as in the preceding recipe, and dish it on a cushion in order that it may be slightly raised. Surround it with grooved sections of cucumber hollowed to represent small timbales, well parboiled, _marinaded_ with a few drops of oil and lemon-juice and filled with a vegetable salad thickened with mayonnaise; indented, halved eggs filled with caviare; and tartlets of vegetable salad cohered with mayonnaise, and garnished, each with a crayfish-shell stuffed with crayfish mousse; alternate these various garnishes, and encircle with a border of jelly dice. 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. 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.