Send the sauce to the table separately.
[271]
][791—DARNE DE SAUMON DAUMONT]
Poach the [darne] in a court-bouillon prepared beforehand.
Dishing Up and Garnish.—Surround the [darne] by medium-sized mushrooms stewed in butter and garnished with small crayfish tails cohered by means of a few tablespoonfuls of Nantua sauce; small round quenelles of [mousseline] forcemeat for fish, decorated with truffles, and some slices of milt treated [à l’anglaise], and fried when about to dish up.
Serve the Nantua sauce separately.
[792—DARNE DE SAUMON LUCULLUS]
Skin one side of the [darne], lard it with truffles, and braise it in champagne.
The Garnish Round the [Darne].—Very small garnished patties of crayfish tails; small [cassolettes] of milt; small [mousselines] of oysters, poached in [dariole-moulds].
Sauce.—The braising-liquor of the [darne] finished by means of ordinary and crayfish butter in equal quantities. Send it to the table separately.