Salmon a la d'Artois—Fillets

Select a piece from the tail end of an uncooked fish, remove the meat from each flat side of the bone, suppress the skin and cut the fish into half inch thick slices, pare them the shape of a chicken fillet, season and cover both sides with a forcemeat (No. 90) wet with beaten egg-whites and sprinkle over with finely chopped truffles, lay them in a buttered sautoir, baste the fish with melted butter and cook in a moderate oven. When done dress the pieces in a circle and garnish the center with cooked minced truffles and mushrooms. Cover over with a bearnaise sauce (No. 433) made with lobster butter (No. 580) and finished with meat glaze (No. 402).