Place the piece thus prepared in a crystal receptacle similarly shaped to the fish, and fill the former to the brim with very clear, melted jelly.
When dishing up, incrust the receptacle
containing the fish in a block of clean ice which, in its turn, is laid on the dish to be sent to the table. Another way is to place the crystal utensil direct upon the dish and to surround the former with broken ice.
[805—SAUMON FROID, OU DARNE DE SAUMON FROID AU CHAMBERTIN]
Poach the salmon or the [darne] in a court-bouillon consisting of very clear fish [fumet] and Chambertin wine, in equal quantities, and leave to cool. Prepare an aspic jelly from the court-bouillon.
Skin and decorate the salmon or the [darne] and glaze it with white aspic jelly, exactly as directed above, in the case of the Belle-vue.
Dish in the same way, in a crystal receptacle, and fill the latter with the prepared aspic jelly. Serve on a block of ice, or with broken ice around the utensil.
[806—SAUMON FROID, OU DARNE DE SAUMON FROID A LA NORVEGIENNE]
Skin and decorate the salmon or the [darne], and glaze it with white aspic jelly precisely as in No. [804].
Let a coating of very clear jelly set on the bottom of the [276] ]dish to be sent to the table. Upon this aspic jelly lay a cushion the same shape as the fish, of semolina, or of carved rice.