Salmon, Russian Style

Prepare and cook the salmon the same as for Destaing (No. 2580); cover with white butter, then with mayonnaise (No. 606), into which stir as much slightly dissolved jelly (No. 103); cover it well through a funnel the same as explained for a la Avelane (No. 2579) and scatter over truffles, egg-white, lobster coral and parsley, all finely and separately chopped. Imitate the eyes and gills and garnish around with Polish eggs (No. 2512), and between each egg place large oysters, blanched, marinated and covered with a white chaudfroid (No. 596). Decorate the intersections with lettuce and water cress and serve with a sauce-boat of tartar sauce (No. 631).