Two Truffles
Seasoning. Cardinal Sauce.
Trim off the skin and remove the bone of the salmon. Pound it in a mortar until quite fine.
Add gradually the reduced Béchamel sauce and the white of egg. Season with pepper, salt, and a pinch of cayenne or Nepaul pepper. through a fine wire or hair sieve, and keep cool until wanted.
Put Butter a number of small dariole or timbale moulds, decorate the top of each with fancifully cut slices of truffles, sprinkle all over the inside with finely-chopped lobster coral. Fill them with the salmon forcemeat, steam for twenty-five minutes, dish up on a hot dish, and serve with sauce cardinal.