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SALMON, IMPERIAL FASHION (Careme's recipe)

The fish being cleaned, throw salt in the inside, and rub some on the outside; three hours after wash it in several waters, drain and wipe it, and fill the interior with a forcemeat of whitings. Keep the fish in its first shape, and lay it in a fish-kettle with mirepoix moistened with two bottles of champagne wine (the head of the salmon should be tied) and as much fish stock. When it boils cover it with a large sheet of strong paper, buttered, and let it boil slowly for an hour, then let it cool in its braise; take it up afterwards on the strainer, remove nearly all the skin from it, and glaze the best side with a light fish glaze, to which you have added some crayfish butter. Slide it carefully upon a napkin on the dish, and surround it with parsley, on which place a row of crayfish; afterwards, with a row of the livers of burbots or carp roes, dressed as usual; when serving, garnish it with eight hatelets of aspics, ornamented with crayfish tails and carp roes; serve in one sauce-boat a white mayonnaise with aspic-jelly, and in another a ravigote of oil, to which add the flesh of a lemon cut into very thin slices, the pips being removed. Serve cold.