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Salmon Montpelier

Cut about eight pounds from the middle of a large salmon, put it into a braisingpan with a few sliced carrots and onions, one-fourth pound of butter, a bunch of thyme, basil, and half a dozen bay leaves, three quarts of stock, two quarts of water, and one-half bottle of chablis. Place the pan over the fire until the liquor begins to boil, then move it to the side and simmer it gently for an hour. Blanch in equal quantities some chives and parsley, place them in a mortar with one or two boned anchovies, and pound them well together with four ounces of butter and a small quantity of cayenne pepper. When quite smooth place the mixture on a plate, and set it on the ice. When the salmon is cooked, leave it in the liquor until cold, then drain it and spread the above mixture over on both sides. Place it on an oval dish, decorate it with lobster spawn, garnish the dish with truffles, parsley, chopped whites of eggs, and croutons of aspic jelly; fill up the cavity in the body of the salmon with parsley, and serve.