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Three Truffles (Wash and dry the salmon put it)

Wash and dry the salmon; put it in a stewpan with a pint and a half of stock, one carrot sliced, one onion with a clove stuck in it, the sherry, one ounce of butter, bouquet garni, and a few peppercorns; sprinkle a little salt over it, cover it and let it simmer slowly for about an hour. When it is cooked take up the salmon, strain the stock it was cooked in into a small saucepan, add the Espagnole and tomato sauces, let it boil for a few minutes; skim well, stir in one ounce of butter, a teaspoonful of anchovy paste and the juice of a lemon, then pass it through a tammy cloth. Dish up the salmon; take off the skin; garnish the top and sides with twenty-four small fish quenelles poached, and made from the "Whiting Farce" recipe, twelve cooked mushrooms, eight cooked oysters and eight crayfish tails or prawns and the truffles sliced. Sauce over gently, and serve the rest of the sauce in a tureen.