Salmon a la Regence, on Socle

Arrange and cook the salmon the same as for Destaing (No. 2580); cover with a very smooth layer of white butter, then with one or two coats of jellied mayonnaise (No. 613). When cold decorate to imitate the head of the fish and ornament the surface with small truffle crescents graduated in size, or else with a large oval medallion about half the length of the salmon. Let the fish be very cold, then cover with a coating of half-set jelly; lay it on a socle and garnish around with a border of halved eggs filled with macedoine (No. 2508); between this border and the fish place lettuce hearts cut in four. Serve a well-seasoned printaniere mayonnaise (No. 612) with the salmon.