Salmon Darne, Decorated

Cut a darne or thick five-inch slice from the middle of a large salmon after it has been scaled, emptied and cleaned. Lay it straight on the grate of a fish-kettle, salt it over liberally and let it macerate for half an hour. Boil in court-bouillon (No. 38). (It should remain at the boiling point until cooked.) Leaving it in the fish kettle until thoroughly cold, drain off the darne, then remove the skin, wipe the fish, and cover the surfaces with a thin layer of Montpellier butter (No. 582), softened to a proper degree. Slide the darne at once on to a wooden dish foundation covered over with white paper; smooth the butter well, and set it aside in a cool place to harden. Fill the hollow in the center of the darne with a variegated vegetable salad; decorate the top with strips of green butter alternated with mayonnaise, and decorate the sides with a fine relief wreath made of green and white butter, and ornamented with fanciful bits of gherkin, lobster and cooked truffles. Surround the base of the fish with quartered hard-boiled eggs standing upright (No. 2513), alternated with small clusters of chopped jelly or cooked green peas. Serve with a sauce-boat of mayonnaise sauce (No. 606).