A guide to modern cookery

as they are poached, and let them cool. Then coat them with a half-melted aspic, and decorate them according to fancy, either with very green peas or a leaf of chervil with a bit of lobster coral in its centre—in a word, something simple and neat. These cutlets, which are generally served at ball-suppers, may be dished on a tazza, on a cushion of rice, semolina, corn-flour, or stearine, and laid almost vertically against a pyramid of vegetable salad cohered by means of mayonnaise with aspic. In this case the dish is finished off with a _hatelet_ stuck into the middle of the pyramid. The cutlets may also be arranged in a circle on a flat, shallow, silver or crystal dish, and covered with a delicate cold melted jelly. Whatever be the selected method of dishing, always send to the table with the cutlet a sauceboat of cold sauce. 808—MÉDAILLONS DE SAUMON These médaillons have the same purpose as the cutlets already described, and are prepared thus:— Cut some small slices, one-third inch thick, from a fillet of salmon. Arrange them on a buttered tray; poach them, dry, in a moderate oven, and cool them under a light weight. Now trim them neatly, with an even cutter, oval or round, in accordance with the shape they are intended to have. Coat them, according to their purpose, either with mayonnaise sauce or one of its derivatives, thickened with jelly, or a white, pink, or green chaud-froid sauce. Decorate it in any way that may be fancied, and glaze them with cold melted aspic jelly. Dish after the manner described under “_Côtelettes_” (see above). 809—MAYONNAISE DE SAUMON Garnish the bottom of a salad-bowl with moderately seasoned, _ciseled_ lettuce. Cover with cold, cooked and flaked salmon, thoroughly cleared of all skin and bones. Coat with mayonnaise sauce, and decorate with anchovy fillets, capers, stoned olives, small slices or roundels or quarters of hard-boiled eggs, small hearts of lettuce, a border of little roundels of radish, &c. 810—SALADE DE SAUMON This preparation comprises the same ingredients as the above, with the exception of the