A guide to modern cookery

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, hardboiled 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. 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. 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. 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. 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 receptable 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. 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. 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 T 2 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. 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 pipingbag; and small barquettes of cooked and marinaded beetroot, garnished with shrimps’ tails cohered with mayonnaise. Send a Russe sauce separately. 807—COTELETTES FROIDES DE SAUMON