Now stand the piece on a small cushion of rice or semolina, shaping the latter like the piece itself; trim the sauced rectangle with a border of Montpellier butter, laid on by means of a piping-bag fitted with a small grooved pipe. Garnish the centre of the rectangle with pieces of lobster coral, the chopped, hard-boiled white and yolk of an egg, chervil leaves, &c.
Encircle the piece with a border of small artichoke-bottoms, garnished, in the form of a dome, with a small [macédoine] of vegetables cohered with cleared mayonnaise.
Send a mayonnaise sauce to the table separately.
[803—SAUMON FROID OU DARNE DE SAUMON FROID A LA RIGA]
Prepare a salmon or a [darne] as in the preceding recipe, and dish it on a cushion in order that it may be slightly raised.
[275]
]Surround it with grooved sections of cucumber hollowed to represent small timbales, well parboiled, [marinaded] with a few drops of oil and lemon-juice and filled with a vegetable salad thickened with mayonnaise; indented, halved eggs filled with caviare; and tartlets of vegetable salad cohered with mayonnaise, and garnished, each with a crayfish-shell stuffed with crayfish [mousse]; alternate these various garnishes, and encircle with a border of jelly dice.
[804—SAUMON FROID, OU DARNE DE SAUMON FROID EN BELLE-VUE]
Skin the salmon or the [darne], set the piece upright upon the belly side, and decorate the fillets with pieces of truffles, poached white of egg, chervil leaves, and tarragon, &c.
Coat the garnish with a little melted fish aspic so as to fix it.
This done, sprinkle the piece, again and again, with the same melted aspic jelly in order to cover it with a kind of transparent veil.