Salmon, Venetian Style

Cook and prepare the salmon the same as the Destaing (No. 2580); cover it with ravigote butter (No. 583), and lay over this on its entire surface one or several beds of jellied mayonnaise (No. 613) of a light green shade; decorate with gherkins, capers, branches of chervil and tarragon leaves, imitate the eyes and gills and cover the whole with a thin layer of jelly. Dress the fish on a dish or socle and garnish around with paupiettes of smelts laid over some artichoke bottoms; between these put quartered eggs (No. 2513); intersect clusters of water cress and lettuce hearts cut in four and chopped jelly. Decorate with three hatelets, two of shrimps and one of crawfish. A green mayonnaise sauce (No. 612) accompanies this salmon.