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Chaudfroid of Salmon

Cut a piece about four inches thick from the middle of a salmon and pass a sharp knife between the skin and the fish until almost, but not quite separated; roll a small carrot up in a slice of bacon and put it in the hollow of the fish to preserve its shape, then bind rashers of bacon round the whole of the fish, tying them with fine twine. Chop fine three rashers of fat bacon and four ounces of beef suet, place them in a stewpan with a few sprigs of parsley, a few slices of onions and carrots, the juice of a small lemon, one teaspoonful of cloves and peppercorns and a moderate quantity of salt. Toss these ingredients over the fire for a few minutes without browning them, then pour in as much water as will cover the fish and boil it gently for an hour. Afterwards strain the liquor and let it cool. Place the salmon in a stewpan that is not too large, but will hold it comfortably, pour the sauce over it and allow it to simmer at the edge of the fire. When cooked, leave the fish in the sauce until nearly cold, then drain it and leave it until quite cold and firm. Wash and bone two anchovies and chop them with a few chives and green gherkins, one small tablespoonful of capers and a small bunch of tarragon-leaves and parsley. Put all these ingredients into a mortar with the yolks of two hard-boiled eggs and pound them well. Add to the mixture two ounces of butter, one-half teacupful of salad oil which should be poured in slowly, one scant tablespoonful of tarragon vinegar and salt and pepper to taste. Pass the mixture through a fine hair-sieve with a wooden spoon, and keep it on the ice until firm. Cut a thick oval-shaped slice of bread, trimming off all the crust and fry it in butter until of a light golden brown. Spread some of the above mixture over the bread, put it on a dish, lay the fish on it and cover the top of it with a thin layer of the same mixture, leveling it over with the blade of a knife, occasionally dipped in warm water. Cut into various shapes some hard-boiled white of egg and truffles and ornament the top of the fish with them; strew over it here and there a little lobster spawn. Garnish the dish with croutons of aspic jelly, and serve.