Salmon, with Montpellier or Cambridge Butter

The salmon must first be prepared and cooked the same as for the Destaing (No. 2580); cover it either with Montpellier butter (No. 582), or Cambridge butter (No. 570); decorate through a cornet and in the center form a medallion; lay here and there olives, capers and sliced pickled gherkins, and garnish around with trussed crawfish, lettuce hearts, water cress and hard eggs cut as barrels (No. 2507), also oysters covered with ravigote jelly. Serve a remoulade sauce (No. 624) separately.