Salmon a la Seymour

Have a salmon prepared and cooked the same as Destaing (No. 2580); carefully suppress the skin and the brown parts of the meat; fill the inside with butter and cover with several layers of pale pink jelly; decorate with fanciful cuts of egg-white and pistachios and garnish around with marinated lobster escalops covered with white jellied mayonnaise (No. 613), on which strew truffles, gherkins and egg-white, each of these to be chopped up separately; then mask with jelly; decorate with basket-shaped eggs (No. 2508); also have lettuce hearts cut in four and at each end place green water cress. Accompany this fish by a sauce-boat of ravigote mayonnaise sauce (No. 612).