Salmon a la Moderne

Prepare a garnishing composed of blackfish fillets a la orly (No. 1114), small onions, milts, and mushrooms, also a champagne sauce (No. 445). Cut from a medium sized salmon, two inch thick slices, macerate them for one hour in fine salt, drain, and range them on the grate of a small fish kettle to plunge them into a boiling plain court bouillon (No. 38). Let it boil once more, and keep it at the same degree of heat but without boiling for twenty-five to thirty minutes; when done drain the slices on a cloth to wipe off all the moisture; suppress the skin, then dress them one overlapping the other on a long dish; around the fish range the small onions, mushrooms, and milts; pour some of the sauce over, and garnish both ends with the fillets. Send the champagne sauce to the table in a sauce-boat.