Garnish.—Bunches of crayfishes’ tails, small quenelles of [mousseline] forcemeat for fish, small mushrooms, slices of truffle, and little balls of potato raised by means of the large, round spoon-cutter, and cooked [à l’anglaise].
Send a Normande sauce separately.
[796—DARNE DE SAUMON VALOIS]
Poach the [darne] in a white wine court-bouillon.
Garnish.—Potato balls raised with the spoon-cutter or turned to the shape of olives, and cooked in salted water, poached slices of milt, and trussed crayfish cooked in court-bouillon.
Send a Valois sauce separately.
[797—MOUSSELINE DE SAUMON]
In Part I. I dealt with the preparation of [mousseline] forcemeat (No. [195]), and also the method of poaching spoon-moulded quenelles (No. [205]). Now [mousselines] are only large quenelles which derive their name from the very light forcemeat of which they are composed. These [mousseline] quenelles are always moulded with the ordinary tablespoon, they are garnished on top with a fine, raw slice of the fish under treatment, and poached after the manner already described.
[798—MOUSSELINE ALEXANDRA]
Having made the salmon [mousseline] forcemeat, mould the quenelles and place them, one by one, in a buttered sautépan. Place a small, round and very thin slice of salmon on each, and poach them in a very moderate oven with lid on the utensil containing them.