Salmon, a la Courbet

Have the salmon already prepared and cooked the same as the Destaing (No. 2580); cover it with softened and smooth crawfish butter (No. 573) and decorate through a cornet; dredge the whole surface lightly with lobster coral chopped exceedingly fine and sifted through a sieve. Lay the fish on a socle and garnish around with lobster escalops covered with jellied mayonnaise (No. 613) and strew the surface with finely chopped truffles; between the escalops place clusters of fine large shrimp tails covered with jelly, and between each moscovite egg garnishing (No. 2511). Insert in the fish three hatelets composed of crawfish and decorated quenelles. Serve a mayonnaise cardinal sauce (No. 608) at the same time.