Boudins of Salmon with Shrimps

Prepare one pound of fish quenelle forcemeat made with salmon (No. 90). Butter some boudin molds the same as for boudins of chicken au cardinal (No. 2216) and garnish the sides with the delicately prepared salmon forcemeat, adding to it four ounces of fresh mushrooms, and two ounces of truffles, both cut into eighth of an inch square bits; lay one mold on top of the other, and set them in a sautoir close together; pour over boiling water, and put them to poach in a slack oven; unmold and dress them on a well-buttered Normande sauce (No. 509).