Salmon a la Duperre—Darne

A darne means a large slice of salmon, four to six inches thick, cut from the middle of the fish; after it is scaled, put it into an earthen vessel and cover with fine salt, leaving it thus for one hour, then take it out and lay it in a fish kettle; cover with cold water and a gill of vinegar, salt, minced carrots and onions, thyme, bay leaf and a bunch of parsley; let the liquid come to a boil, then skim and remove it to the side of the range so that it quivers only for forty to sixty minutes. Drain off the darne, suppress the skin and sanguineous parts covering the flesh, and dress it on a dish; glaze it over with fish glaze (No. 399) mixed with lobster butter (No. 580); garnish around with the tender part of oysters, mushroom heads turned and channeled (No. 218) and arranged in clusters; cover with a pint of matelotte sauce (No. 498) buttered when prepared to serve with lobster butter (No. 580), and fill a sauce-boat with the same sauce; lay a row of bread croutons fried in butter around the edge of the dish.