Slice of Salmon with Jelly

Cut from the middle of a large clean salmon a slice ten inches long; salt it over well and lay it on the grate of a fish-kettle on the belly side; tie it down to the grate with a string to keep it in place, and cover it with cold white wine court-bouillon (No. 39); heat the liquid while skimming, and at the first boil withdraw it to one side so as to keep it quivering for one hour, then allow it to get partly cold in its own stock. Remove the fish with the grate and let it become thoroughly cold, then leave it to drain for a couple of hours; wipe it off very cautiously, leaving the skin as entire as possible; now slide the fish on an oval wooden foundation covered with white paper and fastened on a long dish; support the slice on both sides so as to maintain it level, and cover the surface with half-set jelly applied with a brush. Surround it with small artichoke bottoms or hard eggs, a la Develle (No. 2502), fill with a vegetable salad (No. 2650), and decorate around with jelly crusts cut in triangles; serve at the same time two sauce-boats of tartar sauce (No. 631).