Set the piece (salmon or [darne]), decorated and glazed, upon this cushion, and lay thereon a row of fine prawns, cleared of their abdominal shell.
Surround with a garnish of small cucumber timbales, well parboiled, [marinaded], and garnished dome-fashion, with a purée of smoked salmon; halved, hard-boiled eggs, glazed with aspic; very small tomatoes, or halved medium-sized ones, peeled, pressed in the corner of a towel to return them to their original shape, stuck with a bit of parsley-stalk, and decorated with leaves of green butter moulded by means of the piping-bag; and small [barquettes] of cooked and [marinaded] beetroot, garnished with shrimps’ tails cohered with mayonnaise.
Send a Russe sauce separately.
[807—CÔTELETTES[!-- TN: circumflex invisible --] FROIDES DE SAUMON]
Liberally butter some tin cutlet-shaped moulds. Line their bottoms and sides with a very red slice of salmon, as thin as a piece of cardboard. This slice should be long enough to project outside the brim of the mould to the extent of one-half inch.
Garnish the insides of the moulds with well-seasoned salmon meat, and draw the projecting lengths of salmon across this meat so as to enclose the latter and finish off the cutlets.
Arrange the moulds on a baking-tray; poach the cutlets, dry, in a moderate oven; turn them out of their moulds on to another tray as soon as they are poached, and let them cool. Then coat them with a half-melted aspic, and decorate them according to fancy, either with very green peas or a leaf of chervil with a bit of lobster coral in its centre—in a word, something simple and neat.
These cutlets, which are generally served at ball-suppers, may be dished on a tazza, on a cushion of rice, semolina, corn-flour, or stearine, and laid almost vertically against a pyramid of vegetable salad cohered by means of mayonnaise with aspic. In this case the dish is finished off with a [hatelet] stuck into the middle of the pyramid.
The cutlets may also be arranged in a circle on a flat, shallow, silver or crystal dish, and covered with a delicate cold melted jelly.
Whatever be the selected method of dishing, always send to the table with the cutlet a sauceboat of cold sauce.