Salmon Sliced and Decorated

Take two two-inch slices from the middle of a large salmon; after cleaning them nicely lay them in salt for one hour; place them on the grate of a fish-kettle and cover profusely with cold water, adding to it a large sprig of parsley and a gill of vinegar; set the kettle on the fire, skim the liquid and at the first boil withdraw it to one side so as to have it quiver only for forty to forty-five minutes; let cool in the stock, then remove the fish with the grate and let drain for half an hour. Trim the slices, lift off the skin, wipe neatly, lay them on a baking sheet and cover the sides with a layer of Montpellier butter (No. 582); smooth it nicely and set aside on ice to cool. Decorate the sides and tops of these slices of fish with fanciful cuts of truffles, gherkins and hard-boiled egg-whites, being careful to dip each piece into half-set jelly before applying it. Dress the two slices on a thin wooden double support covered with white paper, and in the center of the dish on both sides arrange a cluster of macedoine salad (No. 2650) dressed with mayonnaise (No. 606); on the salad lay a large cooked crawfish and surround the slices with halved hard-boiled eggs, having the yolks hidden under a round piece of truffle. On both ends of the support fasten two tasteful hatelets of red prawns, slanting them outward. Serve with the fish a separate mayonnaise sauce (No. 606).