(2583). Salmon A La Regence, On Socle (Saumon A La Regence Sur Socle)

Arrange and cook the salmon the same as for Destaing (No. 2580;; cover with a very smooth layer of white butter, then with one or two coats of jellied mayonnaise (No. 613). When cold dec-orate to imitate the head of the fish and ornament the surface with small truffle crescents graduated in size, or else with a large oval medallion about half the length of the salmon. Let the fish be very cold, then cover with a coating of half-set jelly; lay it on a socle and garnish around with a border of halved eggs filled with macedoine (No. 2508); between this border and the fish place lettuce hearts cut in four. Serve a well-seasoned printaniere mayonnaise (No. 612) with the salmon.

(2584). Salmon A La Seymour (Saumon A La Seymour)

Have a salmon prepared and cooked the same as Destaing (No. 2580); carefully suppress the skin and the brown parts of the meat; fill the inside with butter and cover with several layers of pale pink jelly; decorate with fanciful cuts of egg-white and pistachios and garnish around with marinated lobster escalops covered with white jellied mayonnaise (No. 613), on which strew truffles, gherkins and egg-white, each of these to be chopped up separately; then mask with jelly; decorate with basket-shaped eggs (No. 2508); also have lettuce hearts cut in four and at each end place green water cress. Accompany this fish by a sauce-boat of ravigote mayonnaise sauce (No. 612).

(2585). Salmon A La Courbet (Saitmon A La Courbet)

Have the salmon already prepared and cooked the same as the Destaing (No. 2580); cover it with softened and smooth crawfish butter (No. 573) and decorate through a cornet; dredge the whole surface lightly with lobster coral chopped exceedingly fine and sifted through a sieve. Lay the fish on a socle and garnish around with lobster escalops covered with jellied mayonnaise (No. 613) and strew the surface with finely chopped truffles; between the escalops place clusters of fine large shrimp tails covered with jelly, and between each rnoscovite egg garnishing ( No. 2511). Insert in the fish three hatelets composed of crawfish and decorated quenelles. Serve a mayonnaise cardinal sauce (No. 608) at the same time.

(2586). Salmon, Russian Style (Saumon A La Russe)

Prepare and cook the salmon the same as for Destaing (No. 2580); cover with white butter, then with mayonnaise (No. 606), into which stir as much slightly dissolved jelly (No. 108); cover it well through a funnel the same as explained for a la Avelane (No. 2579) and scatter over truffles, egg-white, lobster coral and parsley, all finely and separately chopped. Imitate the eyes and gills and garnish around with Polish eggs (No. 2512), and between each egg place large oysters, blanched, marinated and covered with a white chaudfroid (No. 596). Decorate the intersections with lettuce and water cress and serve with a sauce-boat of tartar sauce (No. 631).