Drain on a piece of linen, arrange them in a circle on a dish, place a slice of truffle upon each slice of salmon, coat with Mornay sauce, and glaze.
Garnish the centre of the dish with very small peas or asparagus-heads cohered with butter just before dishing up.
[273]
][799—MOUSSELINE DE SAUMON A LA TOSCA]
Combine one and one-half oz. of crayfish cream-cullis with each pound of the salmon [mousseline] forcemeat. Mould and poach as above, drain, and arrange in a circle on a dish.
Garnish each [mousseline] with a thin slice of milt cooked in lightly-browned butter, four crayfish tails cut lengthwise into two, and a slice of truffle at each end. Coat with a light Mornay sauce, finished with crayfish butter, and glaze quickly.
N.B.—In addition to these two recipes, all the garnishes suitable for fillets of sole may be applied to [mousselines]. Garnishes of early-season vegetable purées also suit them admirably, and therein lies an almost inexhaustible source of variety.
[800—COLD SALMON]
When salmon is to be served cold it should, as far as possible, be cooked, either whole or in large pieces, in the court-bouillon given under No. [163] and cooled in the latter. Pieces cooked separately may seem better or may be more easily made to look sightly, but their meat is drier than that of the salmon cooked whole. And what is lost in appearance with the very large pieces is more than compensated for by their extra quality.
In dishing cold salmon the skin may be removed and the fillets bared, so that the fish may be more easily decorated, but the real gourmet will always prefer the salmon served in its natural silver vestment.
In decorating cold salmon use pieces of cucumber, anchovy fillets, capers, slices of tomato, curled-leaf parsley, &c.