Salmon a la Farragut

Prepare and cook the fish as a la Destaing (No. 2580); cover with creamy white butter and let it get thoroughly cold; on the central part lay a thin band of crawfish butter (No. 573), an eighth of an inch thick by ten inches wide, so as to entirely cover this part of the fish. Decorate the top with fanciful bits of truffles, crawfish tails, anchovies and tarragon leaves; when the fish is very cold, cover it over with light red half-set jelly, and place it on its socle or dish; garnish around with sixteen small crawfish tartlets prepared as follows: Make some tartlets with fine foundation paste (No. 135), and when cold fill them either with crawfish tails or oysters, clams, etc., that have been laid in a marinade, and then cover with half-set jelly. Between these tartlets place sixteen white onions about one and three-eighths inches in diameter, from which cut off about an eighth of the stalk end, and as much from the root end; blanch for five minutes in plenty of water, then refresh and cook slightly firm in white wine court-bouillon (No. 39); drain, empty, and fill them up with Cambridge butter (No. 570), or else marinate them for two hours in oil, vinegar, salt and pepper. Place these onions on round pieces of beetroot one inch in diameter, and empty them with a half-inch tube. Cut eight more onions in three even parts across and use only the two end pieces; blanch them in salted water and vinegar, drain and fill with jellied ravigote mayonnaise, made by mixing ravigote sauce (No. 623) with jellied mayonaise (No. 613); place them over the others, and arrange small sprigs of green water cress on top. A printaniere mayonnaise sauce (No. 612) is to be served separately.