Salmon, French Style

Dress a small salmon, put it into a fish kettle and moisten with mirepoix stock and white wine (No. 419); set it on the hot fire and as soon as it reaches the boiling degree, skim and put it aside, keeping it at the same degree of heat, but without boiling for an hour or more, according to the size of the fish. When done suppress the skin and sanguineous parts covering the flesh, glaze it over with fish glaze (No. 399) and lobster butter (No. 580) mixed, dress on a dish and garnish around with mushroom heads, small truffles and milts cooked in a marinade. Cover over with financiere sauce (No. 464) and lay around the garnishing small slices of eel fried in butter, glazed crawfish and bread croutons fried in butter; serve a financiere sauce (No. 464) separately.