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Two Yolks of Eggs (One ounce of Flour)

One ounce of Flour.

One tablespoonful of Cream.

Six fried Bread Croûtons. 1 Larding Bacon or Gherkins.

Salt, Pepper, and grated Nutmeg.

Eight stuffed new Potatoes.

Split the piece of salmon down the centre, remove the skin and bone, and cut about eight nice slices lengthways; pare and flatten them a little, lard one side of each with strips of gherkin or fat bacon, and place in a buttered sauté-pan, season with salt and pepper, add the white wine and a little mussel liquor, cover with a buttered paper, and cook in the oven until done.

In the meantime, put the fish-bone, skin and parings into a stewpan with a little salt, pepper, grated nutmeg, half a sliced onion, parsley, bayleaf, thyme, the red wine and half a pint of water. Cover and let simmer for half an hour.

Cook an ounce of flour in a stewpan with an ounce of butter, stir in the above prepared strained fish fond; let it boil for a few minutes, long enough to cook the flour thoroughly. Add two yolks of eggs and the lemon juice, stir over the fire to bind the eggs, and pass through a tammy.

Finish with a tablespoonful of cream.

Place the mussels, when cleaned, into a stewpan with half an ounce of butter, a sprig of parsley, half a sliced onion, and a gill of water. Boil until they open. Strain the liquor, pick the mussels and place them in the liquor, together with the fish quenelles (previously prepared), and the tails of six crayfish, to keep warm.

Dish up the grenadins in a row alternately with the bread croutons of the same shape, garnish round with stuffed new potatoes, the mussels, quenelles and crayfish.

Reduce the juice in the sauté-pan with its fond, add one ounce of butter, and strain into the sauce, pour a little sauce over the fish, and serve the rest separately.