A guide to modern cookery

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. 806—SAUMON FROID, OU DARNE DE SAUMON FROID A LA NORVEGIENNE Skin and decorate the salmon or the darne, and glaze it with white aspic jelly precisely as in No. 804. 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, _marinaded_, 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 _barquettes_ of cooked and _marinaded_ beetroot, garnished with shrimps’ tails cohered with mayonnaise. Send a Russe sauce separately. 807—CÔTELETTES FROIDES DE SAUMON Liberally butter some tin cutlet-shaped moulds. Line their bottoms and sides with a very red slice of salmon, as thin as a piece of cardboard. This slice should be long enough to project outside the brim of the mould to the extent of one-half inch. Garnish the insides of the moulds with well-seasoned salmon meat, and draw the projecting lengths of salmon across this meat so as to enclose the latter and finish off the cutlets. Arrange the moulds on a baking-tray; poach the cutlets, dry, in a moderate oven; turn them out of their moulds on to another tray as soon