Simmer two slices of salmon in court bouillon until done; remove carefully so as not to break them. When perfectly cold cover one side of them with a smooth layer of mayonnaise made with jelly (see page [290]), and colored a delicate green. Arrange a row of sliced gherkins or of capers around the edge. Place a wedge-shaped socle of bread in the middle of a dish, and fasten it to the dish with white of egg, so that it will be firm; rest the slices against it; conceal the side of socle with garnish of fresh lettuce leaves. Place a bunch of parsley or water-cress or if convenient a bouquet of nasturtium blossoms, in the hollow center of the fish. Use hard-boiled eggs cut in halves for further garnishing.
This makes a handsome supper dish for card or theater party. It should be kept in a cool place until ready to serve.
FILLETS OF SALMON FOR GREEN LUNCHEON
Cut salmon into pieces three quarters of an inch thick and two and a half inches square, trim them carefully, and flatten with heavy knife so they will be uniform. Lay them in a baking-pan so they do not touch, cover them with salted water, and simmer them in the oven for about twenty minutes, or until well cooked, but still firm. Take them out carefully, skin and dry them, and when cold marinate them. Make a jelly mayonnaise (see page [290]), using a little tarragon vinegar; color it green; cover the fillets with the green mayonnaise while it is soft enough to become perfectly smooth, and set them away in a cool, dry place. When ready to serve place the fillets on the top of a socle made of hominy, and ornamented on the sides with green beans and balls of carrot, or green peas (see illustration page [322]). Arrange a macédoine of vegetables (see page [216]) around the base of the socle. Serve with it a mayonnaise dressing. One pound of salmon will cut into nine cutlets.
CROUSTADE OF SHRIMPS
Make a sauce the same as for lobster filling (see page [140]), and substitute potted shrimp meat for the lobster. Serve in croustades of rice. This is a good luncheon dish, and easily prepared.
SHELL-FISH, LOBSTERS, CRABS
OYSTERS
Oysters are out of season during the months of May, June, July, and August. The rule is to use oysters only in the months that have the letter r in the name.