[808—MÉDAILLONS DE SAUMON]
These médaillons have the same purpose as the cutlets already described, and are prepared thus:—
[277]
]Cut some small slices, one-third inch thick, from a fillet of salmon.
Arrange them on a buttered tray; poach them, dry, in a moderate oven, and cool them under a light weight.
Now trim them neatly, with an even cutter, oval or round, in accordance with the shape they are intended to have.
Coat them, according to their purpose, either with mayonnaise sauce or one of its derivatives, thickened with jelly, or a white, pink, or green chaud-froid sauce. Decorate it in any way that may be fancied, and glaze them with cold melted aspic jelly.
Dish after the manner described under “Côtelettes
” (see above).
[809—MAYONNAISE DE SAUMON]
Garnish the bottom of a salad-bowl with moderately seasoned, [ciseled] lettuce. Cover with cold, cooked and flaked salmon, thoroughly cleared of all skin and bones.