Salmon a la Daumont

Cut slices of fish half an inch thick, more or less, so as to strike the exact joints of the large dorsal bone so that it can be cut through without any resistance, otherwise the fish will be torn and spoiled. Put these slices into a buttered sautoir, season them with salt, whole peppers, branches of parsley, thyme, bay leaf and minced onions; cover with cold water and let cook slowly; suppress the skin and bones, dress the fish and garnish around with mussels, shrimp tails and blanched oysters. Cover the whole with a well buttered Normande sauce (No. 509), and decorate the top with minced truffles heated in a little half-glaze (No. 400) and Madeira, and around with fluted and glazed mushrooms and trussed crawfish.