Salmon a la Avelane

Prepare and cook a salmon the same as explained a la Destaing (No. 2580); when cold cover it with butter, then with several coats of jellied mayonnaise (No. 613). Decorate with fanciful cuts of jelly dipped in partly cold jelly, forming a medallion as shown in drawing. Coat over with a layer of jelly (No. 103) by means of a funnel having a handle and spring stopper (Fig. 759). Place the salmon on the socle and garnish both sides with halved eggs decorated with truffles; between these place small mounds of chopped jelly.