Salmon which is intended to be served cold, should either be cooked whole or in large pieces, in plain salted water, and cooled in the same water. Salmon cooked whole has a better flavor and not so dry as when cut in pieces, though the latter way tends to better appearance.

In dishing cold salmon remove the skin so that the fish may be easily decorated, though gourmets will always prefer salmon served in its natural state.

To decorate, use pieces of cucumber, anchovy fillets, capers, slices of tomato and curled-leaf parsley.

Darne de Saumon à la Royale.

Drain and dry the salmon, remove the skin from one side, and coat the bared fillets with a layer of a preparation of mousse de saumon, putting more over the middle than the sides. Coat the layer of mousse with mayonnaise sauce thickened with fish jelly and leave to set.

Upon the dish which is to be sent to the table put some clear fish jelly to set; then place the salmon on this jelly and surround it with a border of Montpellier butter, using a piping-bag. Decorate the center with truffles, and encircle it with the royale crowns made from anchovy fillets.